Looking for an easy fall crockpot meal? Cheeseburger Soup is perfect for busy fall evenings and chance are you might even have all the ingredients on hand already to make this easy crockpot soup. Love soups? Have you tried Lentil Soup, Chicken Tortilla Soup or Tortellini Soup? This time of year is my favorite because it brings the comfort foods and soup season back to the table! Slow cooker recipes are great because the kids have so many things going on after school and our schedule is busy, busy busy.
Cheeseburger Crockpot Soup
Ingredients
1 pound of lean burger, browned and drained
1 bag of frozen O’brien style hashbrowns (these have the peppers and onions for extra flavor)
2 14.5 oz. cans of Nacho Cheese soup
1 ½ cans of milk (use the empty soup can)
½ medium onion, diced
2 tbs. dried parsley
5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes – if you are big on bouillion cubes -they are easier to store)
Directions
#1. In a medium pan, brown your burger and drain the grease.
#2. While the burger is browning, add the rest of the ingredients to the crockpot; frozen hashbrowns, cheese soup, milk, onion, parsley, chicken broth.
#3. Turn the crockpot on high and then add the drained burger. Mix everything together and let cook on high 5-6 hours or until the potatoes are cooked through. Turn to low or warm once the potatoes are done.
#4. Serve with crackers on the side.
Cheeseburger Soup in the Crockpot
Easy and hearty cheeseburger soup you can make in the crockpot all day
Ingredients
- 5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes - if you are big on bouillion cubes -they are easier to store)
- 2 tbs. dried parsley
- ½ medium onion, diced
- 1 ½ cans of milk
- 2 14.5 oz. cans of Nacho Cheese soup
- 1 bag of frozen O'brien style hashbrowns (these have the peppers and onions for extra flavor)
- 1 pound of lean burger, browned and drained
Instructions
- In a medium pan, brown your burger and drain the grease
- While the burger is browning, add the rest of the ingredients to the crockpot; frozen hasbrowns, cheese soup, milk, onion, parsley, chicken broth.
- Turn the crockpot on high and then add the drained burger. Mix everything together and let cook on high 5-6 hours or until the potatoes are cooked through. Turn to low or warm once the potatoes are done
- Serve with crackers on the side.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Shirley Wood says
So glad you share with us at Merry Monday. We always look forward to your yummy recipes. This post will be Featured at the new party this week! Pinned.
Amanda says
Question….when you say 1.5 cans of milk, is this condensed milk or evaporated milk??
Brett says
Amanda- regular milk- use the empty soup can 🙂
Tammy S says
You had me hooked as soon as I saw the name of this soup. I know my family will love this. Plus I love how easy the recipe is. I love being able to use my Crock-Pot. Thanks for the recipe!
Julie Wood says
This is such a easy delicious soup recipe, especially now that it is Fall and their is a nip in the air. I really like this recipe! I am going to make it!
Dandi D says
We’re having some real cool weather here today, so this soup would be perfect to try for supper.
Janet W. says
What a delicious variety of ingredients! I’m looking forward to fall weather and eating more soups! I’ll have to try this!
shelly peterson says
This looks super good and so easy to make, which I love. Perfect for the cooler weather, I will have to try this out and see how the kids like it
shelly peterson says
This looks super good and so easy to make, which love. Perfect for the cooler weather, I will have to try this out and see how the kids like it