Cheesy Hamburger Potato Soup 🍲
A creamy and hearty dish perfect for chilly days.
📋 Ingredients
- 2 lbs. ground beef
- 1 onion, chopped
- 1 quart chicken broth
- 2 cups water
- 4 cups peeled and chopped potatoes
- 1 lb. carrots, diced
- 2–4 stalks celery, diced
- 1 stick (1⁄2 cup) butter
- 3⁄4 cup all-purpose flour
- 3 cups milk
- 11⁄2 lbs. Velveeta, cubed
- Salt and pepper, to taste
📝 Instructions
1. Cook the Beef and Onion: Set your pressure cooker to sauté mode. Add the ground beef and chopped onion, cooking until the beef is no longer pink. Stir frequently to break up the meat. Drain any excess grease and return the pot to the pressure cooker.
2. Add Broth and Vegetables: Stir in the chicken broth, water, potatoes, carrots, and celery. Close the pressure cooker lid, ensuring the vent is set to 'sealing.' Cook on high pressure for 10 minutes.
3. Release the Pressure: Allow the pressure to release naturally for 5–10 minutes, then carefully switch to quick release to release any remaining pressure.
4. Make the Cheese Sauce: While the pressure cooker is releasing, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Add the Velveeta and stir until melted and the mixture is thickened.
5. Combine and Finish: Stir the cheese sauce into the cooked soup in the pressure cooker. Mix well to combine. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and serve warm.
6–8