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30-Minute Cheeseburger Soup
By Mason Woodruff · masonfit.com
8 servings
30 min
A creamy pressure-cooker soup with ground beef, potatoes, carrots, and a cheddar-yogurt finish.
| prepDice onions, cube potatoes, slice carrots, mince garlic | |||||
| 1 lb / 450 g ground beef (96/4) | Sauté & brown beef, season halfway through | Add potatoes, carrots, onion & garlic, stir | Add parsley, mustard, dill & broth, stir | High pressure 10 min, quick release | Stir in yogurt-cheese mixture, keep warm |
| 1/2 tsp kosher salt and black pepper | |||||
| 2 medium / 300 g sweet onions, diced | |||||
| 5 medium / 400 g baby Yukon Gold potatoes, cubed | |||||
| 2–3 medium / 150 g carrots, sliced | |||||
| 4 cloves / 20 g garlic, minced | |||||
| 2 tbsp chopped parsley | |||||
| 1 tbsp ground mustard | |||||
| 1/2 tsp dill weed (optional) | |||||
| 2 cups / 480 ml low-sodium chicken broth | |||||
| 1 cup / 227 g fat-free Greek yogurt mixed with 1/2 cup / 56 g cheddar powder | |||||
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