Slow 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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Cook on high for 3-4 hours, or low for 6-8 hours.

Step 4

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.

Step 5

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.

Step 6

Add any additional salt and pepper to taste and serve with shredded lettuce or green onion topping.

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