Description
This Whole30 Slow Cooker Cheeseburger Soup is a creamy, hearty, and flavorful dairy-free soup made with lean ground beef, potatoes, tomatoes, pickles, celery, and savory seasonings. A blended potato and almond milk base gives this easy slow cooker soup a rich texture without dairy, making it perfect for a cozy weeknight dinner, meal prep, and gluten-free eating.
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, or 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 with the garlic powder. Drain the grease well, return the beef to the skillet, and mix in the Dijon mustard.
- Add the diced tomatoes, onion, chopped pickles, celery, 1½ cups of the diced potatoes, broth, nutritional yeast, parsley, salt, and pepper to the slow cooker. Add the cooked ground beef and stir everything together.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
- While the soup cooks, place the remaining 1½ cups of diced potatoes in a bowl with the water. Cover and refrigerate until needed.
- About 30 minutes before serving, remove the potato and water mixture from the refrigerator. Microwave for about 6 minutes, or until the potato pieces are fork tender.
- Use an immersion blender to blend the cooked potatoes directly in the bowl, or transfer them to a blender or food processor. Add the almond milk and blend until thick and smooth.
- Pour the creamy potato mixture into the slow cooker and stir well to combine with the soup.
- Taste and add additional salt and pepper as needed. Serve warm with shredded lettuce or green onion as a topping.
Notes
- For a stronger cheesy flavor, use ½ cup nutritional yeast instead of ⅓ cup.
- Chicken broth can be substituted for the beef broth.
- Cook the soup on high for 3-4 hours or low for 6-8 hours, depending on your schedule.
- The creamy potato mixture is what gives the soup its rich, dairy-free texture.
- Top individual servings with shredded lettuce or sliced green onions if desired.
- Store leftovers in the refrigerator for easy meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American