Cheeseburger Chowder Soup (Stovetop, Crockpot, Instant Pot)

An easy Cheeseburger Soup Recipe you’ll love! Keto, paleo and Whole30 friendly. Healthy & made in the crockpot, instant pot or on the stove! Naturally gluten free and no velveeta needed for this delicious soup! This post is sponsored by our friends at ButcherBox.

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Cheeseburger Soup Recipe

If you’re anything like me – you probably love sinking your teeth into a big juicy burger. Probably with some fries on the side. I’m a bit of a burger purist so when someone mentioned making a Cheeseburger Soup.. I was a little confused.

I know it sounds strange.. but stay with me here friends. Imagine if you could have everything you love about a burger (juicy ground beef, potatoes, all the toppings.. especially the CHEESE!) in a cozy bowl.

It might seem weird but I swear it is DELICIOUS!

Cheeseburger Soup Ingredients

To make this soup you’ll need:

• olive oil
• ButcherBox Ground Beef
• carrot, celery, onion, potatoes
• garlic powder, onion powder, paprika
• Worcestershire sauce
• petite diced tomatoes
• salt, pepper
• cauliflower rice
• parsley
• beef broth
• milk
• tapioca flour
• shredded cheese

I know that seems like a lot of ingredients, but I promise they come together in the best way!

There are lots of substitutions included below – look for the shaded green box. This can easily be made keto/Whole30 friendly!

Ingredients really do make the difference, which is why we used ButcherBox’s ground beef in this recipe. We love ButcherBox because they ship affordable, amazing quality meat right to your door!

When you join ButcherBox today you get free ground beef and $10 off so you can make this soup!

How do you make Cheeseburger Soup (Stovetop)

Making Cheeseburger soup is easy in your slow cooker, instant pot or on the stove. I’m showing you how to make this on the stove in the photos below.

1. Place a large pot on the stove over medium high heat. Heat olive oil in the pan
2. When the pot is hot add in the ground beef, garlic powder, paprika, and onion powder.  Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice, and potatoes. Sauté another 5 minutes until onions and celery appear translucent.
3. Add in salt and pepper, tomatoes, and beef broth.  Bring to a boil then reduce to a low simmer for 30 minutes. 
4. Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
5. In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
6. Remove soup from heat and add 1 cup of shredded cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues.  If the soup is too thick for you feel free to add more beef broth.

Top with your favorite burger toppings (dill pickles, tomatoes, onions, crumbled bacon, etc), and enjoy!

How to Make Crock Pot Cheeseburger Soup

Making slow cooker cheeseburger soup is very easy!

1. Brown your ground beef and spices in a pan over the stove. Then add in the celery, onion, carrot, cauliflower rice, and potatoes. Saute another 5 minutes until onions and celery appear translucent.
2. Add to slow cooker base and stir in tomatoes, Worcestershire sauce, and beef broth. Cook on low for 5-6 hours.
3. In a separate small bowl, stir together milk and tapioca flour. Stream it into the crock pot while stirring before eating. The soup should start to thicken almost immediately.
4. If it doesn’t you may need to remove the soup from the slow cooker and put it on the stove so you can turn the heat up slightly. Stir in the parsley and shredded cheese.

How to Make Instant Pot Cheeseburger Soup

It’s easy to make instant pot cheeseburger soup.

1. Set your instant pot to sauté, for 10 minutes. When the pot is hot add in the ground beef and spices. Allow the meat to start browning then add in the vegetables. Sauté another 5 minutes until onions and celery appear translucent.
2. Make sure to scrape all browned bits from the bottom of the pot to avoid a burn notice!
3. Stir in tomatoes, Worcestershire sauce, and beef broth. Cover instant pot and set to sealing, high pressure for 10 minutes.
4. When finished cooking, quick release the pressure from the pot. In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring.
5. The soup should start to thicken almost immediately. If it doesn’t you may need to turn the instant pot back to sauté to bring the heat back up. Stir in the parsley and cheddar cheese.

How can you thicken soup?

You can thicken soup by adding flour or tapioca flour. In a small bowl add some hot broth and 1-2 tablespoons flour. Whisk together and stream into the soup while stirring. Turn your soup on low heat and it should start to thicken.

How to make Cheeseburger Soup Keto?

We really love the potatoes in this, but the potatoes can be replaced with cauliflower florets.

I would leave the cauliflower rice in as well for texture. The soup should only be simmered on low for 10-15 minutes if the cauliflower is used. It just doesn’t need as long to cook as potatoes do. 

I would also recommend increasing the meat by ¼ lb. for this. While we aren’t huge cauliflower fans – it’s not bad with cheese and it works in this recipe!

What to Serve with This Cheeseburger Soup Crock Pot Recipe

Cheeseburger soup is best served with a big piece of crusty bread and lots of toppings.

We like to serve it with dill pickles, onions and extra cheddar cheese for the full burger feel!

What goes with soup besides bread? Bread is our favorite thing to serve with soup, but you can also serve it with a side salad or roasted veggies. A grilled cheese or half sandwich also makes a great side dish to the soup!

Weight Watchers: This comes out to 7SP per serving on the blue plan. The points calculated were for 90/10 lean ground beef, zero point broth, whole milk and low fat cheddar cheese.

Love ground beef? Check out this list of 25+ Healthy Ground Beef Recipes!

Looking for other healthy slow cooker recipes? Check out these Healthy Crock Pot Recipes!

Don’t forget – ButcherBox is giving new members an amazing deal of free ground beef and $10 off! Click here to grab yours!

Easy Cheeseburger Soup

4.77 from 17 votes

An easy Cheeseburger Soup Recipe you’ll love! Keto, paleo and Whole30 friendly. Healthy & made in the crockpot, instant pot or on the stove!

WW Freestyle Points 7- See notes

Prep Time : 10 minutes

Cook Time : 30 minutes

Total Time : 40 minutes

Serves : 6 people

(hover over # to adjust)

PRINT RATE

Ingredients

• 1 tablespoon olive oil
• 1 lb. ButcherBox Ground Beef
• ½ cup carrot finely chopped
• ½ cup celery finely chopped
• ½ cup onion finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 14.5 ounces petite diced tomatoes 1 regular can
• 1.5 cups potatoes diced into 1 inch pieces
• 1 cup frozen cauliflower rice
• 1/4 cup fresh parsley minced
• 4 cups beef broth no/low salt added
• 1 cup milk
• 3 tablespoons tapioca flour
• 1 cup cheddar cheese more for garnish
• optional: diced Pickle, onion, parsley for garnish Onion, Parsley for garnish

Instructions

Stovetop

• Place a large pot on the stove over medium high heat. Heat olive oil in the pan
• When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt and pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
• Add in tomatoes, Worcestershire sauce and beef broth. Bring to a boil then reduce to a low simmer for 30 minutes.
• Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
• In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
• Remove soup from heat and add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
• Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!

Crock Pot

• Place a large pot on the stove over medium high heat. Heat olive oil in the pan.
• When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt & pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
• Add to slow cooker base and stir in tomatoes, Worcestershire sauce and beef broth. Cook on low for 5-6 hours.
• Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
• In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn't you may need to remove the soup from the slow cooker and put it on the stove so you can turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
• Add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
• Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!

Instant pot

• Set your instant pot to saute, 10 minutes. Heat olive oil in the pan.
• When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt and pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
• Make sure to scrap all browned bits from the bottom of the pot to avoid a burn notice!
• Stir in tomatoes, Worcestershire sauce and beef broth. Cover instant pot and set to seedling, high pressure for 10 minutes.
• It will take the instant pot about 10 minutes to come to pressure. Tip: Heat your broth in the microwave before adding to the pot to speed up the time it takes to come to pressure.
• When finished cooking, quick release the pressure from the pot.
• Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
• In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t you may need to turn the instant pot back to saute to bring the heat back up. Stir in the parsley, but reserve some for garnish.
• Add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
• Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!

Video

Nutrition Facts

Nutrition Facts

Easy Cheeseburger Soup

Amount Per Serving (1.5 cups)

Calories 339 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 506mg22%

Potassium 692mg20%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 4g4%

Protein 23g46%

Vitamin A 2156IU43%

Vitamin C 21mg25%

Calcium 246mg25%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients

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