Description
A hearty soup made with tender potatoes, vegetables, seasoned ground beef and melty cheddar cheese. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tsp paprika
- 3/4 tsp ground thyme
- 5 cups beef broth
- 4 carrots, peeled and sliced
- 2 ribs of celery, sliced
- 5 garlic cloves, minced
- 28 oz peeled and cubed russet potatoes
- 1 Tbsp Worcestershire sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 cup heavy cream
- 2 cup shredded sharp 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. Brown for 5 minutes. Drain off excess grease. Add in the salt, pepper, parsley, paprika and thyme.
- Pour in the broth and scrape bottom of pot so that nothing sticks. Turn off Instant Pot.
- Add in the carrots, celery, garlic, potatoes, Worcestershire and tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir a cup of the hot soup in with the heavy cream to temper it and then stir the cream into the pot.
- Stir in the cheese, a little at a time, until it is melted.
- 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 onion. Brown for 5 minutes. Drain off excess grease. Add in the salt, pepper, parsley, paprika and thyme. Transfer to the slow cooker.
- Add in the broth, carrots, celery, garlic, potatoes, Worcestershire and tomatoes.
- Cover and cook on low for 4 hours.
- Stir a cup of the hot soup in with the heavy cream to temper it and then stir the cream into the slow cooker.
- Stir in the cheese, a little at a time, until it is melted.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker