Wisconsin Potato and Hamburger Soup–Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
Wisconsin Potato and Hamburger Soup
This potato, beef and cheddar soup is a win! We ate this for fast Sunday and enjoyed it immensely. It comes together easily with ingredients you probably already have at your house. You can choose to make it fast in the IP or low and slow in the Crockpot. Mix it up with ground turkey or ground pork instead of beef. Try adding a spicy element by using pepper jack instead of cheddar. Or keep it exactly the same as I made it. Enjoy!
Ingredients/Substitution Ideas
- Lean Ground Beef–or ground turkey
- Diced Onion–fresh or frozen
- Kosher Salt
- Black Pepper
- Garlic Powder
- Paprika
- Dried Thyme
- Dried Parsley–or Italian seasoning
- Chicken Broth or Beef Broth–or water and Better Than Bouillon chicken base
- Russet Potatoes–or Yukon Gold potatoes
- Carrots
- Celery
- Heavy Cream–or half-and-half
- Shredded Cheddar Cheese–or Colby Jack, pepper jack
Steps
Turn Instant Pot to sauté setting. When display says HOT 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, garlic powder, paprika, thyme and parsley.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Let pot heat up the broth while you prepare the other ingredients.
Add in the potatoes, carrots and celery.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes (if you don’t have a soup button pressure cook for 3 minutes on low pressure). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir a cup of the hot soup in with the cream to temper it. Then stir the cream and cheddar into the pot.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, rolls or saltines on the side.
- For a thicker soup, lightly mash some of the potatoes before adding the cream.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- More recipes you can make with cream are Life Changing No Peel Cheddar and Chive Mashed Potatoes and Instant Pot Zuppa Toscana.
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.
Wisconsin Potato and Hamburger Soup
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
Ingredients
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 cups chicken broth or beef broth
- 24 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced or diced
- 1/2 cup heavy cream
- 4 oz 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 onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika, thyme and parsley.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Let pot heat up the broth while you prepare the other ingredients.
- Add in the potatoes, carrots and celery.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes (if you don’t have a soup button pressure cook for 3 minutes on low pressure). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir a cup of the hot soup in with the cream to temper it. Then stir the cream and cheddar into the pot.
- 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, garlic powder, paprika, thyme and parsley. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots and celery.
- Cover and cook on low for 3-4 hours.
- Stir a cup of the hot soup in with the cream to temper it. Then stir the cream and cheddar into the slow cooker.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More beef and potato soups…
Hard Up Soup
Want to make dinner for cheap? Try this easy Instant Pot or Crockpot soup with ground beef, potatoes and vegetables.
Saddle Soup
A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
Bankruptcy Beef Soup
Lean ground beef is browned with onions and herbs, then pressure cooked or slow cooked with beef broth, tomato sauce, potatoes, carrots, and mushrooms for a hearty, satisfying soup.
Easy Hamburger Soup
An Instant Pot or slow cooker beef and vegetable soup that’s loaded with ground beef, tomatoes, hearty potatoes and lots of veggies for a simple, satisfying dinner.
*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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