Ingredients
Method
Turn cooking mode on
Instant Pot Version
1.
Set your Instant Pot to sauté mode and add the butter.
2 tbsp Butter
2.
Once melted, add celery, carrots, and onions. Sauté until softened, then add the garlic.
2-3 stalks Celery
2 Carrots
1 small Onion
3 cloves Garlic
3.
Add the ground hamburger and cook until browned.
1 lb Ground hamburger
4.
Stir in diced potatoes and pour in the broth.
3-4 Russet potatoes
3 cups Broth
5.
Close the lid and set your Instant Pot to pressure cook on high for 6 minutes.
6.
Once done, carefully quick-release the pressure.
7.
Stir in milk and shredded cheese until the cheese melts.
1 cup Milk
1 cup Shredded cheese
8.
Add additional seasonings as desired.
Seasonings of choice
9.
If you prefer a thicker soup, whisk in 2-3 tablespoons of flour and cook for a few minutes to thicken.
3 tbsp Flour
One-Pot Stovetop Version
1.
Heat butter in a large pot over medium heat.
2.
Add diced celery, carrots, and onions. Sauté until softened, then stir in garlic.
3.
Add ground hamburger and cook until browned.
4.
Stir in diced potatoes and pour in the broth.
5.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.
6.
Stir in milk and shredded cheese, mixing until the cheese melts.
7.
Add seasonings to taste.
8.
For a thicker consistency, whisk 2-3 tablespoons of flour with a bit of broth in a small bowl, then stir the mixture back into the pot. Simmer for a few minutes to thicken.
For
4
M
I
1
lb
Ground hamburger
1
small
Onion, diced
2-3
stalks
Celery, chopped
2
Carrots, chopped
3
cloves
Garlic, minced
3
cups
Broth
1
cup
Milk
2
tbsp
Butter
3-4
Russet potatoes, diced (about 4 cups)
1
cup
Shredded cheese
Seasonings of choice, garlic powder, onion powder, parsley, salt, pepper, etc.
3
tbsp
Flour, optional, for thickening
Only visible to you
Made it?
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Ingredients
Method
Turn cooking mode on
Instant Pot Version
1.
Set your Instant Pot to sauté mode and add the butter.
2 tbsp Butter
2.
Once melted, add celery, carrots, and onions. Sauté until softened, then add the garlic.
2-3 stalks Celery
2 Carrots
1 small Onion
3 cloves Garlic
3.
Add the ground hamburger and cook until browned.
1 lb Ground hamburger
4.
Stir in diced potatoes and pour in the broth.
3-4 Russet potatoes
3 cups Broth
5.
Close the lid and set your Instant Pot to pressure cook on high for 6 minutes.
6.
Once done, carefully quick-release the pressure.
7.
Stir in milk and shredded cheese until the cheese melts.
1 cup Milk
1 cup Shredded cheese
8.
Add additional seasonings as desired.
Seasonings of choice
9.
If you prefer a thicker soup, whisk in 2-3 tablespoons of flour and cook for a few minutes to thicken.
3 tbsp Flour
One-Pot Stovetop Version
1.
Heat butter in a large pot over medium heat.
2.
Add diced celery, carrots, and onions. Sauté until softened, then stir in garlic.
3.
Add ground hamburger and cook until browned.
4.
Stir in diced potatoes and pour in the broth.
5.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.
6.
Stir in milk and shredded cheese, mixing until the cheese melts.
7.
Add seasonings to taste.
8.
For a thicker consistency, whisk 2-3 tablespoons of flour with a bit of broth in a small bowl, then stir the mixture back into the pot. Simmer for a few minutes to thicken.
For
4
M
I
1
lb
Ground hamburger
1
small
Onion, diced
2-3
stalks
Celery, chopped
2
Carrots, chopped
3
cloves
Garlic, minced
3
cups
Broth
1
cup
Milk
2
tbsp
Butter
3-4
Russet potatoes, diced (about 4 cups)
1
cup
Shredded cheese
Seasonings of choice, garlic powder, onion powder, parsley, salt, pepper, etc.
3
tbsp
Flour, optional, for thickening
Only visible to you
Made it?
Cancel
