Cheeseburger Soup in the Crockpot

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.

Cheeseburger Crockpot Soup

crockpot-cheeseburger-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)

 CheeseburgerSoup4

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 hasbrowns, 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.

 CheeseburgerSoup2

Cheeseburger Soup in the Crockpot (Lighter Version)
Recipe Type: Soup
Cuisine: American
Author: Brett
Easy and hearty cheeseburger soup you can make in the crockpot all day
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
  • 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)
Instructions
  1. #1. In a medium pan, brown your burger and drain the grease.
  2. #2. While the burger is browning, add the rest of the ingredients to the crockpot; frozen hasbrowns, cheese soup, milk, onion, parsley, chicken broth.
  3. #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. #4. Serve with crackers on the side.

About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

15 comments… add one
  • 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.
    Reply
  • Question....when you say 1.5 cans of milk, is this condensed milk or evaporated milk??
    Reply
    • Amanda- regular milk- use the empty soup can :)
      Reply
  • 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!
    Reply
  • 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!
    Reply
  • We're having some real cool weather here today, so this soup would be perfect to try for supper.
    Reply
  • What a delicious variety of ingredients! I'm looking forward to fall weather and eating more soups! I'll have to try this!
    Reply
  • 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
    Reply
  • 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
    Reply

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