Healthy Cheeseburger Soup (Slow Cooker Recipe)
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Healthy Cheeseburger Soup is a lighter version of the classic creamy and indulgent cheeseburger soup. Vegetables like sweet onion, carrots, celery, potatoes, and zucchini are slow cooked with ground beef in a flavorful stock comprised of chicken stock, milk and cheese. I used the slow cooker to make this soup, but it can also be made on the stove. It’s a versatile recipe that is hearty and filling without being too heavy on the stomach!
I have come across several cheeseburger soups, many using ingredients like cream cheese, Velveeta Cheese and heavy cream. Although that would taste amazing, I am not sure my family’s stomach would handle such a heavy soup. In an effort to enjoy a delicious yet healthy cheeseburger soup, I decided to add more vegetables like zucchini to my recipe, use less cheese, and use milk instead of heavy cream. The result is a lightened up version of Cheeseburger Soup, but I promise, it still tastes amazing!
The Ingredients for Healthy Cheeseburger Soup
- Ground beef: I use 2 pounds of lean ground beef for this recipe. Less fat is better so the soup isn’t as greasy.
- Sweet onion: I enjoy the sweetness of Vidalia onions, but a white or yellow would also work.
- Carrots: Carrots add flavor, texture, color and nutrition!
- Celery: Celery is used for flavor and added nutrients.
- Zucchini: I added zucchini strictly for nutrients.
- Garlic: Fresh garlic adds tons of flavor to the soup. I love garlic with ground beef.
- Potatoes: Potatoes act like the bun of cheesesburger soup. They soak up the broth and help give it a hearty feel.
- Chicken stock: Chicken stock is the preferred stock to use. It balances all the ingredients out.
- Salt: Salt is used to help season the soup.
- Pepper: A little pepper gives the soup a slight kick.
- Oregano: Oregano is a versatile herb that goes well all the flavors.
- Milk (not pictured): Milk is used to make a slurry and add creaminess to the soup without being too heavy. Whole milk or 2% works best.
- Cornstarch or arrowroot powder: Cornstarch or arrowroot powder helps thicken the soup.
- Shredded sharp cheddar cheese: Gotta have a little cheese! Sharp cheddar adds great color and great flavor to the soup.
- Chives: Chives are a beautiful green garnish that add a delicate onion and garlic flavor.
How to make Cheeseburger Soup in the Slow Cooker (Crock Pot)
Why you will love this recipe:
- It’s easy to make! Slow cooker recipes require work up front, but allow time for clean up which is wonderful. They aren’t over complicated or time consuming.
- It’s delicious! You can’t go wrong with these ingredients – as they slow cook together they develop a wonderful tasty dinner!
- It’s gluten free and low carb! If you have diet restrictions related to gluten and carbohydrates, this is a great recipe for you!
- The leftovers are just as good! I alway make more than my family will eat because we enjoy lunch the next day.
- It’s cheap to make – The ingredients are produce heavy, making this meal on the cheaper side!
What to serve with cheeseburger soup?
- A side salad would be wonderful with this soup. My favorite dinner salad or caesar salad would be great!
- Crusty bread – dipping bread into the broth would be amazing!
Variations of Cheeseburger Soup:
- You can use different types of cheeses – Colby jack or Monterey Jack would also be good!
- To spice things up, add a can of Rotel or green chilies with the chicken broth.
- Add even more vegetables – bell peppers, yellow squash, sweet potatoes, or Kale would be great additions.
- You can totally add pickles to garnish!
I took a traditional cheeseburger soup recipe and lightened it up making it gluten free, low carb, and nutrient dense! It’s easy, simple, and cheap making dinner much easier to get on the table. I hope you enjoy this dinner recipe as much as I do. Please share, rate or comment. I love hearing from you!
Healthy Cheeseburger Soup (Slow Cooker Recipe)
Healthy Cheeseburger Soup is a lighter version of the classic creamy and in indulgent cheeseburger soup . Vegetables like sweet onion, carrots, celery, potatoes, and zucchini are slow cooked with ground beef in a flavorful stock comprised of chicken stock, milk and cheese.
Ingredients
- 1 large sweet onion, diced
- 3 large carrots, peeled and diced
- 3 celery, diced
- 1 large zucchini, diced
- 7 petite gold potatoes, diced 1 inch
- 4 regular sized garlic cloves, minced
- 2 pounds lean ground beef
- A little olive oil for browning the ground beef
- 4 cups chicken stock (32 ounces)
- 1 cup milk (I used 2%)
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon salt (may need more at the end)
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon dried oregano
- 2 cups shredded sharp cheddar cheese
- Chives for garnish
Instructions
- First, prepare all of the ingredients - chop, dice, measure, etc. Try to dice the vegetables the same size so they cook evenly.
- In a large sauté pan add a drizzle of olive oil and place over medium heat. Brown the ground beef until cooked through, about 7 minutes.
- Dump the ground beef into the slow cooker along with the sweet onion, carrots, celery, zucchinni, potatoes, garlic, chicken stock, salt, pepper, oregano. Stir then cook on low for 4-6 hours or on high 6-8 hours.
- One hour before the soup is done, prepare a slurry to help thicken the soup.
- To prepare the slurry, whisk 1 cup of cold milk with 3 tablespoons cornstarch or arrowroot powder until dissolved. Stir the slurry into the soup and let cook an additional hour.
- When the soup is done, add 1 cup of shredded cheddar cheese and stir until melted through. Taste for salt and pepper - add more to your liking if needed.
- Garnish soup with chives, extra cheese, sour cream or Greek yogurt to your liking.
- If you would like to make this soup on the stove you can. In a large pot, simply brown the ground beef first then remove with a slotted spoon to a plate. Then sauté all the vegetables along with salt, pepper, and oregano for 5-6 minutese , stirring often.
- Add the ground beef back into the pot along with the chicken stock and potatoes. Bring to a boil, reduce to a simmer and let simmer for 10-15 minutes with the lid on until the potatoes are tender.
- Make the slurry, add it into the pot and let simmer until thickened. Finally, add the cheddar cheese and stir until melted. Serve and enjoy!
Notes
Soup will last up to 3 days in the refrigerator. It can be re-heated in the microwave or on low heat on the stove.
