This Whole30 slow cooker cheeseburger soup might be dairy-free, but you won’t notice with how creamy and full of flavor it is. It’s an easy weeknight dinner to toss in the crock pot, or a simple paleo and gluten-free recipe to meal prep for the week because the leftovers are so delicious! Using ground beef and tons of vegetables, this Whole30 soup is sure to be a new favorite!
Whole30 Slow Cooker Cheeseburger Soup Ingredients
For this slow cooker soup, you’ll need two pounds of ground beef, a few common spices such as garlic powder, dijon, beef broth, nutritional yeast (which gives it that cheesy flavor!), and almond milk. You’ll also need vegetables, including a can of diced tomatoes, white onion, celery, and potatoes. Don’t skip the dill pickles! Many grocery stores carry Whole30 compliant options!
Related Posts: Whole30 Compliant Almond Milk Brands, Target Whole30 Compliant Items, Walmart Whole30 Compliant Items
How to Make this Slow Cooker Soup
This Whole30 cheeseburger soup is really easy to make. You’ll first want to brown the hamburger and mix in the garlic powder. While it’s browning, go ahead and add all of the vegetables into the slow cooker, but leaving out half of the potatoes. Once the beef has browned, drain out the grease so it doesn’t end up in the slow cooker. Then, stir in the mustard with the beef and transfer it to the slow cooker.
Add everything else remaining into the slow cooker with the beef and vegetables, except for the water and the almond milk. Cook on low for 6-8 hours, or on high for 3-4 hours. With the leftover uncooked diced potatoes, you’ll add them to a bowl with the water. Place them in the fridge until the soup is almost done.
When it’s just about ready, remove the bowl of water with the potatoes and microwave them to cook them quickly. You’re then going to add the almond milk and either use your immersion blender, or add the water, potatoes and almond milk into a food processor, or high speed blender. Blend it up until it’s smooth, thick and creamy. Pour it into the slow cooker and stir in to incorporate with the soup.
Add some burger toppings once you dish it out, such as shredded lettuce, more pickles, green onion or additional chopped white onion!
Other Whole30 Soup Recipes You’ll Love:
Instant Pot Sausage Supreme Pizza Soup
Best Whole30 Chicken Soup (Instant Pot & Stove Top)
Chicken Taco Soup (Instant Pot & Slow Cooker)
Mexican Albondigas Meatball Soup
PrintSlow Cooker Cheeseburger Soup: Whole30, Paleo, GF, Dairy-Free
This Whole30 slow cooker cheeseburger soup might be dairy-free, but you won’t notice with how creamy and full of flavor it is. It’s an easy weeknight dinner to toss in the crock pot, or a simple paleo and gluten-free recipe to meal prep for the week because the leftovers are so delicious! Using ground beef and tons of vegetables, this Whole30 soup is sure to be a new favorite!
- Prep Time: 15
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 8
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 lbs lean ground beef
- 1 tbsp garlic powder
- 2 tbsp dijon mustard
- 1 can diced tomatoes with liquid
- 1 white onion, diced
- 1/3 cup chopped dill pickles
- 1 cup diced celery
- 3 cups diced russet potatoes, divided
- 3 cups beef broth (can sub chicken broth)
- 1/3 cup nutritional yeast (or 1/2 cup for a more “cheesy” flavor)
- 1 tbsp dried parsley
- 2 tsp salt
- 1 tsp pepper
- 1 cup water
- 2 cups almond milk
Instructions
- In a large skillet, brown the ground beef and add the garlic powder. Once it’s browned, drain the grease well. Return it to the skillet and mix the mustard into the cooked ground beef.
- Add the diced tomatoes, diced onion, chopped pickles, diced celery, 1.5 cups of the diced potatoes, broth, nutritional yeast, parsley, salt and pepper into the slow cooker and then add the ground beef. Stir to combine and place the lid on the slow cooker.
- Cook on high for 3-4 hours, or low for 6-8 hours.
- While it’s cooking, store the remaining 1.5 cups of diced potato in a bowl with the 1 cup of water in the refrigerator.
- 30 minutes prior to serving, remove the diced potato and water bowl from the fridge and microwave for for 6 minutes, or until the diced potato chunks are fork tender. Remove from the microwave and either use an immersion blender to blend in the bowl, or pour them into a regular blender/food processor. Add the almond milk to the bowl or blender and blend until thick and smooth which creates a creamy base for the soup. Lastly, pour this into the slow cooker and stir to combine.
- Add any additional salt and pepper to taste and serve with shredded lettuce or green onion topping.
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Chase says
Could you use sweet potato instead of russet potato?
paleobailey says
Hi there! Sweet potato would change the taste of this quite a bit. The russet potato takes on the flavor from the other ingredients whereas a sweet potato would probably be an odd combination with those!