Description
An easy Instant Pot or slow cooker soup with ground beef, ranch dressing mix, potatoes and melty colby jack cheese.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 Tbsp dry ranch dressing mix
- 32 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup half and half
- 1 1/2 cups shredded colby jack cheese
- Diced green onions, for serving
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When it says HOT add in the beef and break it up. Add in the onion, garlic powder, paprika, salt and pepper. Brown for 5 minutes. If there is excess grease, drain it off.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the ranch dressing mix and potatoes.
- 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 the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Temper the half and half by stirring a cup of the hot soup into the half and half. Then pour the mixture into the pot. Stir in the cheese and let it melt.
- Ladle into bowls and serve. Top with diced green onions, if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, garlic powder, paprika, salt and pepper. Brown for 5 minutes. If there is excess grease, drain it off. Transfer to the slow cooker.
- Stir in the broth, ranch dressing mix and potatoes.
- Cover and cook on low for 3-4 hours.
- Temper the half and half by stirring a cup of the hot soup into the half and half. Then pour the mixture into the slow cooker. Stir in the cheese and let it melt.
- Ladle into bowls and serve. Top with diced green onions, if desired.
- Category: Beef, Potatoes, Soup
- Method: Instant Pot or Slow Cooker