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    See More:   Comfort Food Eating after Bariatric Surgery Gluten-Free Main Dishes Raising Foodie Kids Recipes for Beginners Weeknight Meals

    Last Modified: Oct 10, 2022 by Tara Ziegmont 102 Comments

    Cheeseburger Soup from Taste of Home

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    Jump to Recipe Print Recipe

    Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.

    Cheeseburger soup from Taste of home in a white bowlPin

    Once a month, we get together with our good friends and eat spend the day enjoying each others' company. It's always a long, laughter-filled day of eating.

    This month, my friend Linda (who, as you may have noticed, gives me most of my best recipes), made Cheeseburger Soup.

    In my brain, cheeseburger soup was full of ketchup and mustard and laden with pickles. It was a broth-based soup, and it was not at all pleasing in my brain.

    Where did all that nonsense come from? It makes no sense, because who would want to eat a brothy soup with ketchup and mustard in it?

    Nonetheless, I was hungry, and I asked if I could try some of the cheeseburger soup.

    I was wowed with the very first bite. The smell was even amazing. That first bite was cheesy and creamy and spicy and out of this world good.

    The soup turned out more like a spicy potato soup than what I would consider a cheeseburger soup. It's so very good.

    Even Grace liked it. She ate my entire first bowl, allowing me only two little bites.

    The soup is filling, though, and that one bowl was enough for her. I was able to enjoy my second bowl in relative peace.

    I can also report that this soup reheats nicely as I ate the leftovers on Monday night.

    Note (2017) - We have made this soup at least monthly since the time I posted the recipe in 2009. It's one of our most favorites. Joe takes it to every soup and recipe contest, and he almost always wins because everyone loves this creamy soup.

    Linda served her soup with fresh bread. The bread was splendid dipped into the soup. When we make it at home, we skip the bread and serve it with carrot sticks or a small salad to increase the healthy factor (marginally, but every little bit counts, right?).

    What you'll need to make Taste of Home Cheeseburger Soup

    Equipment

    No special equipment is needed for this recipe beyond standard kitchen tools. You'll use a vegetable peeler, sharp knife, 3-quart saucepan, and a small skillet.

    Ingredients

    cheeseburger soup ingredients

    See printable recipe card at the bottom of the post for all measurements.

    • Ground beef - The original Taste of Home recipe calls for a half pound of ground beef, but when I make this recipe, I double it and use one pound of 93% lean ground beef. It makes the soup heartier and healthier.
    • Chopped onion - I think the onion lends a wonderful sweetness to the soup.
    • Shredded carrots - I don't know what carrots have to do with cheeseburgers, but I love them in this soup. They get soft, but they keep their shape and bite.
    • Diced celery - I personally hate celery and cut it so small that it disappears into the soup, but it adds to the flavor, so I don't leave it out.
    • Dried basil
    • Dried parsley flakes
    • Garlic - This is not in the original Taste of Home recipe, but it adds a spicy note to the soup which is magnificent.
    • Butter - You can use salted or unsalted. It won't matter.
    • Low sodium chicken broth - This is what makes the liquid in your soup. I suppose you could try low sodium beef broth; I never have, but it would probably taste good.
    • Diced peeled potatoes - This is about 1-¾ pounds. The potatoes bulk up the soup and give it a nice bite beyond just the ground beef.
    • All-purpose flour - This helps to thicken the broth. You can use gluten-free flour or wheat flour.
    • Pepper jack Velveeta, cut into cubes - This may be labeled as Mexican Velveeta Cheese. I have only ever used this exact cheese in my cheeseburger soup, but there are literally hundreds of comments on Pinterest where home cooks have used shredded cheddar, shredded pepper jack, shredded Monterey jack, and regular Velveeta, and every single person has said their soup came out awesome. So I don't think the exact type of cheese is all that important. What is important is the amount of cheese. Remember that the 12 ounces is a weight, and is not the same as a cup and half of shredded cheese.
    • Milk - This adds to the broth to make the liquid in the soup. You can use dairy or non-dairy milk, but make sure not to use a flavored milk like vanilla. Use the plain unflavored milk.
    • Salt
    • Pepper
    • Sour cream or Greek yogurt - This works with the cheese to make the soup rich and creamy.

    How to make this cheeseburger soup recipe

    Instructions

    1. In a 6-quart saucepan or large dutch oven, brown the ground beef over medium-high heat; remove cooked beef from pan, drain, and set aside.
      brown the ground beefPin
    2. In the same saucepan over medium heat, sauté onion, carrots, celery, basil, and parsley flakes in 1 tablespoon butter until vegetables are tender, about 10 minutes.
      add the vegetables and sautéPin
    3. Press garlic into pot, and cook until just fragrant, about 1 minute.
      vegetables after cookingPin
    4. Add broth, potatoes, and beef to the vegetables in the pot; bring to a boil.
      add the chicken brothPin add the cooked ground beef and potatoes back into the potPin
    5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
      mix up the cheeseburger soupPin
    6. Meanwhile, make a roux in a small skillet by melting remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
      make a roux with butter and flourPin the roux while it cooks in a skilletPin
    7. Add roux to soup; bring to a boil. Cook and stir for 2 minutes.
      the cheeseburger soup is simmering before adding the rouxPin
    8. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
      add the velveeta and milk to the cheeseburger soup in the stock potPin the cheese is beginning to melt in the cheeseburger soupPin cheeseburger soup in a large stock potPin
    9. Remove from the heat; blend in sour cream.
      stir the sour cream into the cheeseburger soupPin
    10. Serve immediately.

    Can you make cheeseburger soup in a Crockpot or slow cooker?

    You sure can! Head over here for Crockpot cheeseburger soup instructions.

    Can you make cheeseburger soup in an Instant Pot or electronic pressure cooker?

    You sure can! Head over here for Instant Pot cheeseburger soup instructions.

    a white bowl full of cheeseburger soup

    Tips for the best cheeseburger soup

    Get the leanest ground beef you can. I buy 90% or 93% lean, depending on the store I'm shopping at (they don't all carry 93%). Make sure you drain the grease off after you brown it.

    My favorite potatoes are Yukon golds, and they hold up pretty well in the soup. If you're worried about them getting mushy, you could use Russets instead, as those are a bit more firm. I would not recommend red potatoes in this recipe.

    Velveeta makes all the difference. Velveeta makes this soup thick and creamy. As I have said above, it is possible to use shredded cheese, and the soup will still taste great, but it will have a thinner, runnier consistency.

    Sour cream makes the soup creamy and rich. If you don't have any, Greek yogurt will work in a pinch. Or, try a few tablespoons of cream cheese which will also thicken and add cream to the soup.

    Make sure you remove the soup from the heat before adding the sour cream. If you don't, the sour cream may curdle. You wouldn't have this problem with cream cheese.

    Cheeseburger soup variations

    It's hard for me to imagine this soup being any better than it is - it is already superlative!!! - but there are some adjustments that people have tried and discussed on Pinterest.

    • Vegetarian cheeseburger soup - Believe it or not, it's easy to make vegetarian cheeseburger soup! All you have to do is use vegetable broth in place of the chicken broth and TVP or veggie crumbles in place of the beef. Easy!
    • Keto cheeseburger soup - This soup is easy to make low carb! Simply replace the potatoes with an equal amount of chopped cauliflower. It will still be delicious!
    • Add crumbled bacon when you add the cooked ground beef into the soup.
    • Change the meat. You could substitute a different meat for the ground beef. Try ground turkey, Italian sausage, ground pork, or even ground chicken.
    • Change the cheese. As I mentioned above in the ingredients section, I have only ever used pepper jack or Mexican Velveeta in my cheeseburger soup, but you could try shredded sharp cheddar cheese, shredded pepper jack cheese, shredded Monterey jack cheese, some combination of the three, or regular Velveeta. As long as you use the right amount (12 ounces by weight), I think the soup will be great.
    • Add vegetables. Some Pinterest commenters have added mushrooms, bell peppers, or canned tomatoes.
    • Use beef broth. The original Taste of Home recipe called for chicken broth, and I'm not really sure why because beef broth would probably taste better. I'm going to try beef myself the next time I make it.
    the best cheeseburger soup from Taste of Home in a white bowl with a spoonPin

    Garnish your cheeseburger soup!

    Add toppings to your soup just before serving. There are some suggestions below, and it would be awesome to try one or a combination.

    • Crumbled bacon
    • Sour cream
    • Shredded pepper jack
    • Sliced green onions
    • Diced red onion
    • Chives
    • Dill pickles or dill pickle relish
    • Croutons - try bun croutons by dicing a hamburger roll, spritzing it with some butter-flavored cooking spray, and toasting the cubes in the oven at 375ºF for 10 to 15 minutes or until golden brown, turning once or twice during cooking.
    a ladle full of cheeseburger soup

    Storing cheeseburger soup

    Cheeseburger soup reheats beautifully. Once it's totally cool, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. When you want to eat it, you may need to thin it with a tiny bit of broth.

    To freeze, let the soup cool to room temperature and then spoon it into zippered freezer bags. It will keep up to 3 months in the freezer. Thaw overnight in the refrigerator prior to heating in the microwave or on the stovetop.

    Potato-based soups get a little weird after freezing and then thawing, so be aware of that. I do freeze it though if I've made too much. I deal with mushy potatoes than rather than throwing out spoiled soup.

    More easy soup recipes

    Check out these other delicious soups, stews, and chowders while you're here:

    • Cheesy Vegetable Soup
    • Slow Cooker Potato Chowder
    • Crockpot Corn Chowder
    • The Best Simple & Easy Cheesy Cauliflower Soup
    • How to Make Hot and Sour Soup
    • Crockpot Beef Stew
    • Black Bean and Roasted Red Pepper Soup

    This cheeseburger soup is the best soup you will ever eat, bar none. It is cheesy and hearty and thick and rich. Your whole family will love it!

    award winning cheeseburger soup from Taste of Home

    Cheeseburger Soup from Taste of Home

    Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
    4.64 from 187 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course, Main Dish, Soup
    Servings 8 servings
    Calories 352 kcal

    Equipment

    • Garlic press

    Ingredients
      

    • 1 pounds ground beef
    • ¾ cups onion chopped
    • ¾ cups Carrots shredded
    • ¾ cups celery diced
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley flakes
    • 2 cloves garlic
    • 4 tablespoons butter divided
    • 3 cups chicken broth
    • 4 cups peeled potatoes diced, about 1-¾ pounds
    • ¼ cups all-purpose flour okay to use gluten-free here
    • 12 ounces pepper jack Velveeta cut into cubes
    • 1-½ cups milk
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cups sour cream

    Instructions
     

    • In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
    • In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.
    • Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
    • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
    • Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

    Nutrition

    Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    Comments

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      Recipe Rating




    1. Candace says

      December 18, 2009 at 12:48 pm

      Will have to try this recipe...sounds yummy!

      Reply
    2. Tiffany says

      December 18, 2009 at 1:04 pm

      Oh YUM! I wish I had that RIGHT NOW. I didn't plan dinner tonight so it's frozen chicken nuggets and canned veggies. Not very exciting at all.

      Reply
      • Brian says

        January 04, 2021 at 9:47 pm

        Where is the cheese in the recipe?

        Reply
        • Tara Ziegmont says

          January 05, 2021 at 1:34 pm

          The Velveeta is the cheese.

          Reply
    3. shopannies says

      December 24, 2009 at 11:23 am

      sounds delicious and easy

      Reply
    4. Heather says

      March 04, 2010 at 10:58 am

      This sounds so good! I will definitely be trying this soon!

      http://is-it-naptime-yet.blogspot.com

      Reply
    5. Heather says

      March 04, 2010 at 6:58 pm

      This sounds so good! I will definitely be trying this soon!

      http://is-it-naptime-yet.blogspot.com

      Reply
    6. Michele says

      February 14, 2011 at 3:18 am

      Yummy!! I made this tonight and used ground turkey and only 1/4 tsp. salt- it was yummy!!

      Reply
    7. Hollie says

      July 15, 2012 at 6:03 pm

      This is the 2nd time making this soup! LOVE IT!!!!!!! I use regular velveeta because of my kiddos, but it is still amazing!!!!! thanks for the recipe!

      Reply
    8. Taralyn says

      January 02, 2018 at 4:49 pm

      Trying it tonight! Using regular Velveeta though because I have a picky 4 year old.

      Reply
    9. Brian says

      February 16, 2019 at 10:20 am

      Where can I find “Pepper Jack Velveeta?!?”

      Reply
      • Tara Ziegmont says

        February 16, 2019 at 10:26 am

        We get it at Walmart. Most grocery stores have it.

        Reply
      • Sandy says

        August 15, 2020 at 11:05 pm

        Right?!?!! It sounds awesome!!

        Reply
    10. Bradley says

      March 16, 2019 at 9:11 pm

      Can this be done in a crockpot?

      Reply
      • Tara Ziegmont says

        March 17, 2019 at 7:09 am

        We tried it once, and the dairy separated and became really disgusting-looking. We may have been able to eat it but threw it out and went out to eat instead.

        Reply
        • Susan says

          January 02, 2021 at 6:02 pm

          Add step 4+ the last hour of cooking when using a crockpot. That way it won't separate.

          Reply
    11. Stephanie Willis says

      December 09, 2019 at 3:27 pm

      I made this and it came out perfect! Definitely going to make this again.

      Reply
    12. Elly says

      September 22, 2020 at 5:21 pm

      5 stars
      Great base recipe! My additions were 2 chopped garlic cloves and one diced jalapeño added to veggies while sautéing. I used 1 tsp of chicken bouillon instead of salt for a more in-depth flavor. A couple of shakes of chili powder. And I’m not a big fan of Velveeta so l used a combination of sharp cheddar cheese and pepper jack. Came out fantastic!

      Reply
      • Tara Ziegmont says

        September 23, 2020 at 9:08 am

        That all sounds heavenly! Thanks for the tips!

        Reply
    13. Shay says

      October 03, 2020 at 1:23 pm

      5 stars
      I tried half and half instead of milk, WOW, it was soooooo good! Will be adding this recipe to my cook again file.

      Reply
    14. Tammy says

      October 23, 2020 at 12:25 pm

      5 stars
      Weird question; blend in the sour cream. Use immersion blender, whisk it? Not sure what is meant by blend it in. Thanks.

      Reply
      • Tara Ziegmont says

        October 23, 2020 at 12:32 pm

        I wouldn't use a blender (because I don't have one LOL). I just stir it in with a spatula or a wooden spoon. It doesn't have to be fancy.

        Reply
    15. Juli J Engel says

      October 27, 2020 at 3:45 pm

      5 stars
      I made this a few weeks ago for the first time, and my husband went crazy over it (and he's not the "crazy" type). Ever since then he's asked "when are we going to have some more of that cheeseburger soup?" I'm off the the grocery store for the ingredients. The only change I made was to increase the amount of ground beef, to 3/4#. It's so delicious; I serve it with a side salad and toasted ciabatta bread. Thanks so much for such a yummy recipe!

      Reply
    16. Nancy says

      November 09, 2020 at 5:14 pm

      5 stars
      I have made this soup for many, many hears. It is such a favorite in our house and I must say Taste of Home always has provided us with the best recipes always.

      Reply
    17. Phyllis says

      November 17, 2020 at 1:53 pm

      5 stars
      Made this many times. Everyone asks for the recipe. The best soup recipe ever.
      I use 1 pound of ground beef and I use plain Velveeta. I don't use pepper jack. My husband does not like anything spicy.

      Reply
    18. Brandi says

      November 26, 2020 at 9:52 am

      Hi, I’d love to make this but can’t find the pepper jack velveeta. I’m in Illinois where can I find it? Thank you!

      Reply
      • Tara Ziegmont says

        November 26, 2020 at 7:09 pm

        We get it at Walmart in Pennsylvania. You can substitute Mexican Velveeta if you can find that.

        Reply
    19. Brian says

      December 01, 2020 at 6:49 pm

      5 stars
      This is a great recipe and time seems to fly by when preparing it. I cooked it tonight, but substituted milk with heavy cream and Velveeta with shredded sharp cheddar, it turned out really good. The grandkids were going back for more so this is certainly one of our top cold weather recipes.

      Reply
    20. Bonita says

      December 31, 2020 at 2:36 pm

      5 stars
      Tried this today for lunch. It was great. Will definitely make again.

      Reply
    21. Kathy says

      January 10, 2021 at 1:50 pm

      5 stars
      I made this recipe with fat free half and half and this came out so delicious. This is a keeper in my saved file. Thank you for sharing this delicious recipe.

      Reply
    22. Diane says

      January 28, 2021 at 6:18 pm

      5 stars
      Can I used golden potatoes instead of russet?

      Reply
      • Tara Ziegmont says

        January 28, 2021 at 7:19 pm

        You can. In fact, I only use Yukon gold or red potatoes. I hate the flavor of russets.

        Reply
    23. Alaina Amendt says

      February 17, 2021 at 2:31 am

      5 stars
      My 3 boys and I loved this soup! I've been instructed to make it again soon, so thank you for the delicious recipe! I used 2x more ground beef than the recipe called for, but otherwise I followed it precisely. Perfect!

      Reply
      • Tara Ziegmont says

        February 17, 2021 at 5:30 pm

        I'm so glad you liked it! Thanks for coming back to comment. I am going to double the beef next time and see how we like it. That would make it a lot heartier!

        Reply
    24. Coyote says

      May 12, 2021 at 3:08 pm

      5 stars
      Excellent hearty meal for a night under the bloodmoon! Brought this to my last harvest gathering and every said it was the best last meal they could have asked for! Highly recommended!

      Reply
    25. Lauren Rush says

      May 25, 2021 at 10:51 pm

      5 stars
      I make this often. It's yummy and repeats very well.

      Reply
      • Lauren Rush says

        May 25, 2021 at 10:54 pm

        That should say *reheats*.

        Reply
    26. Ellen E Kennedy says

      June 02, 2021 at 11:28 pm

      4 stars
      This was delicious! My family loved this soup. The only change was using regular velveeta (not pepper jack).
      I think the 10 minute prep time may be understated a bit.

      Reply
    27. James says

      August 28, 2021 at 1:38 pm

      5 stars
      This was delicious. I did tailor this to our dietary preferences by doubling the beef, adding cauliflower rather than potatoes and increasing the broth to 4 cups, and 1 cup for all the veggies. I left out the sour cream only because I was out. Thank you so much. I will make this again and again....

      Reply
      • Tara Ziegmont says

        August 28, 2021 at 9:13 pm

        Oh, I love the cauliflower idea! We always double the beef too, although I've never changed the original recipe.

        Reply
    Newer Comments »

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    Harrisburg PA mom blogger Tara Ziegmont
    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of delectable recipes, Christian inspiration, and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
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