Go Back
–+ servings
Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup: Creamy Comfort in a Bowl

This Slow Cooker Cheeseburger Soup offers a creamy, dairy-free comfort that combines cheeseburger flavors with nutritious vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Microwave Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs lean ground beef Substitute with ground turkey for a leaner option.
  • 1 tbsp garlic powder Fresh garlic can be used for a more robust profile.
  • 2 tbsp dijon mustard Yellow mustard may be substituted for a milder taste.
  • 1 can diced tomatoes (with liquid) Fresh tomatoes can be used in the same quantity.
  • 1 white onion, diced Shallots or red onion are good alternatives.
  • 1/3 cup chopped dill pickles Use relish as a substitute for a similar taste.
  • 1 cup diced celery Substitute with sliced bell pepper if desired.
  • 3 cups diced russet potatoes, divided Sweet potatoes can be used but will alter the taste.
  • 3 cups beef broth Chicken broth is an acceptable substitute.
  • 1/3 cup nutritional yeast Omit for a less cheesy soup.
  • 1 tbsp dried parsley Fresh parsley may be used instead for more freshness.
  • 2 tsp salt Adjust based on dietary restrictions.
  • 1 tsp pepper Increase for a spicier soup.
  • 1 cup water Used for cooking the reserved potatoes.
  • 2 cups almond milk Coconut milk may be used for a richer flavor.

Equipment

  • Slow Cooker
  • skillet
  • microwave
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a tablespoon of oil over medium heat. Add 2 lbs of lean ground beef and cook until browned, about 7–10 minutes, breaking it up with a wooden spoon. Stir in 1 tablespoon of garlic powder during the last couple of minutes, and drain excess grease.
  2. Transfer the browned beef into your slow cooker. Add 1 can of diced tomatoes (with liquid), 1 diced white onion, 1/3 cup chopped dill pickles, 1 cup diced celery, and 1.5 cups of diced russet potatoes. Pour in 3 cups of beef broth, then sprinkle in 1/3 cup nutritional yeast, 1 tablespoon dried parsley, 2 teaspoons of salt, and 1 teaspoon of pepper. Mix everything well to combine.
  3. Cover the slow cooker and set it to cook on high for 3–4 hours or low for 6–8 hours. Stir halfway through cooking and check the vegetables for softness.
  4. About 30 minutes before serving, microwave the remaining 1.5 cups of diced russet potatoes with 1 cup of water on high for 8–10 minutes, or until fork-tender.
  5. Combine the microwaved potatoes with 2 cups of almond milk in a blender until smooth and creamy.
  6. Pour the creamy potato mixture back into the slow cooker, stirring well to blend it into the soup. Adjust seasoning with additional salt and pepper as desired. Serve hot, garnished with crispy lettuce, green onions, and extra dill pickles.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 20gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Drain excess grease from the browned beef to prevent the soup from becoming overly oily. Consider using fresh garlic for more robust flavor.

Tried this recipe?

Let us know how it was!