Farm Kitchen Hamburger Soup–a hearty soup with ground beef, potatoes, carrots, mushrooms, bacon, cheddar cheese and a creamy broth for an easy Instant Pot or slow cooker dinner.
Farm Kitchen Hamburger Soup
This soup is really yummy! Yes I made soup in June! We were up at our cabin and it’s chilly there so I took advantage of it and made soup. It’s hearty enough to be a complete meal in one bowl. And this recipe works equally well in the Instant Pot or slow cooker. It’s easy to customize by adding celery, green beans, peas, or swapping in different cheeses like pepper jack or Colby Jack. We loved this one! There is so much flavor with the addition of bacon. Pump up the AC and enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Dry minced onion–or 1 small diced onion
- Sliced mushrooms–or a can of mushrooms, drained
- Kosher salt
- Black pepper
- Italian seasoning–
- Garlic powder–or 1 Tbsp fresh minced garlic
- Chicken broth–or beef broth
- Carrots
- Worcestershire sauce
- Tomato paste
- Russet potatoes–or Yukon Gold potatoes
- Frozen corn
- Evaporated milk
- Bacon crumbles
- Shredded cheddar cheese–or Colby Jack, Monterey Jack
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in mushrooms, carrots, Worcestershire, tomato paste, potatoes and corn.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes or low pressure for 4 minutes if you don’t have a soup button. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the evaporated milk, bacon and cheddar.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, garlic bread, biscuits, cornbread or a green salad.
- Freshly shred the cheese if possible. It melts more smoothly than pre-shredded cheese.
- This recipe can be gluten free if you use gluten free Worcestershire sauce.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze the soup for up to 3 months. The texture of the potatoes may soften slightly after thawing, but it will still taste great.
- Other recipes you can make with bacon crumbles are Chick-Fil-A Sauce Casserole and Cracked Out Hissy Fit Dip.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Farm Kitchen Hamburger Soup
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
A hearty soup with ground beef, potatoes, carrots, mushrooms, bacon, cheddar cheese and a creamy broth for an easy Instant Pot or slow cooker dinner.
Ingredients
- 16 oz lean ground beef
- 2 Tbsp dry minced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 5 cups chicken broth
- 3 medium carrots, peeled and sliced
- 1 Tbsp Worcestershire sauce
- 2 Tbsp tomato paste
- 20 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup frozen corn
- 1 cup evaporated milk
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes or low pressure for 4 minutes if you don’t have a soup button. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the evaporated milk, bacon and cheddar.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder. Transfer to the slow cooker.
- Stir in the broth, carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
- Cover and cook on low for 4 hours.
- Stir in the evaporated milk, bacon and cheddar.
- Ladle into bowls and serve.
- Category: Beef, Soup
- Method: Instant Pot or Slow Cooker
More farm recipes…
Instant Pot Farmgirl’s Funky Chicken
A whole chicken with a dill pickle relish rub cooked quickly in your Instant Pot.
Farm Life Casserole
An easy slow cooker breakfast casserole with hashbrowns, ham, eggs and cheese.
Farmhouse Soup
An easy and delicious Instant Pot or slow cooker vegetable and chicken soup.
Country Farm Chicken Casserole
An Instant Pot or slow cooker dinner with tender bites of chicken, mushrooms, and perfectly seasoned potatoes in a creamy bacon-flavored sauce.
Farmhouse Hamburger and Potato Bake
Ground beef casserole made with sliced potatoes, mushrooms, corn, cheddar cheese and a sour cream sauce for a hearty one-pan meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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