Go Back
–+ servings
Slow Cooker Cheeseburger Soup

Creamy Slow Cooker Cheeseburger Soup That's Dairy-Free Delight

This Slow Cooker Cheeseburger Soup is a dairy-free delight that combines hearty ingredients for a warm, comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs lean ground beef or ground turkey for a lighter option
  • 1 tbsp garlic powder fresh garlic can be used for a bolder flavor
  • 2 tbsp dijon mustard or yellow mustard as a substitute
  • 1 can diced tomatoes with liquid fresh tomatoes may be substituted
  • 1 white onion diced yellow or red onions can be used
  • 1/3 cup chopped dill pickles sweet pickles can be used for less tang
  • 1 cup diced celery can be omitted for a smoother soup
  • 3 cups diced russet potatoes divided into two portions
  • 3 cups beef broth can substitute with chicken broth
  • 1/3 cup nutritional yeast increase to 1/2 cup for extra cheesiness
For Seasoning
  • 1 tbsp dried parsley fresh parsley can be added at the end
  • 2 tsp salt adjust based on dietary needs
  • 1 tsp pepper white pepper can be used for a milder flavor
For Creaminess
  • 1 cup water or vegetable broth for added flavor
  • 2 cups almond milk coconut milk is a substitute if desired

Equipment

  • Slow Cooker
  • large skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium-high heat, brown the ground beef for 8-10 minutes, breaking it apart. Stir in garlic powder, then drain excess grease.
  2. In the slow cooker, layer in diced tomatoes, diced onion, chopped pickles, celery, and 1.5 cups of diced potatoes. Add beef broth, nutritional yeast, dried parsley, salt, and pepper.
  3. Fold in browned beef, cover, and cook for 3-4 hours on high or 6-8 hours on low.
  4. Microwave remaining diced potatoes with water for about 6 minutes until tender. Let cool.
  5. Blend the cooled potatoes with almond milk until smooth and creamy.
  6. Stir the blended mixture back into the slow cooker, mix well, and cook for an additional 10-15 minutes.
  7. Serve warm and enjoy topped with shredded lettuce, diced green onions, or additional pickles.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.

Tried this recipe?

Let us know how it was!