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
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 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.
- 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)
- #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.
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