Cheeesburger soup made with potatoes, Ro*tel, and Velveeta cheese is the perfect lazy Sunday soup when the weather's chili and you just want to hang on the couch under a blanket!
2cupschicken stockhere's how I make chicken stock!
3cupssmall cubed Russet potatoesapproximately one large potato
8ouncescubed American cheese or Velveeta
optional: bread bowls, green onion, jalapeno, crumbled bacon
Instructions
STOVE TOP DIRECTIONS
In soup pot, brown ground beef, drain and set aside.
Add Ro*tel and chicken stock to pot and bring to a simmer. Add potatoes and cook covered, about ten minutes, until potatoes are done (check by piercing with a fork).
Reincorporate ground beef and add cheese. Stir over medium/low heat until everything is incorporated and heated through.
Serve in bread bowls and garnish. Enjoy!
INSTANT POT DIRECTIONS
In the inner pot, using saute mode, brown ground beef and drain excess liquid. Add Ro*tel, chicken stock, and potatoes.
Cover and turn knob to "sealing" then set to manual (high pressure) for 5 minutes.
Do a careful quick release (close valve if it begins to sputter), then stir in cheese. Residual heat should be plenty to melt the cheese, but if not you can turn back onto 'saute' until cheese is melted.
Serve in bread bowls and garnish. Enjoy!
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.