Cheeseburger Soup



Cook Time

15 min


For the soup:

1 tbsp oil

500 g ground beef

1 onion, finely chopped

2 cloves of garlic, crushed

800 ml beef stock or vegetable stock

400g mealy potatoes, cut into 1x1cm cubes

1 can of pizza tomatoes (400 g)

70 g tomato paste

1 teaspoon honey

50 ml pickle broth

1 tbsp mustard

125 ml of cream

Salt, pepper

100 g cheddar, grated


chopped cucumber, chopped onion, grated cheddar

To serve:

3 hamburger buns, halved, toasted


Set the Crock-Pot Express to BROWN / SAUTE / HIGH and preheat. Add the oil and fry the mince, onions and garlic, stirring, until the mince is no longer pink. Add all remaining ingredients (except for the grated cheese) and season with salt and pepper. Mix well.

Put the lid on, close the valve and cook under pressure for five minutes on the MANUAL / HIGH PRESSURE level. Let it cool down for ten minutes, then open the valve (carefully!) and let it evaporate. Stir in the cheese.

Halve the rolls and toast. Serve the soup with cucumber and onion cubes and additional cheese (optional).