Slow Cooker Cheeseburger Soup
This Slow Cooker Cheeseburger Soup will be your family's new favorite cold weather dinner recipe! Perfect for busy weeknights, this creamy, comforting dish combines all the flavors of a classic cheeseburger in one hearty bowl.
Servings 4 servings
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup elbow macaroni
- 1/2 tsp basil
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded Colby Jack cheese
Instructions
- Brown ground beef in a skillet; drain fat. Transfer to crockpot.
- Add onion, carrots, basil, parsley, oregano, salt, and pepper. Pour in chicken broth and stir.
- Cook on low for 6-7 hours or high for 3-4 hours, until veggies are tender.
- Half and hour before serving, add in the macaroni. Cook until soft. Alternatively, you can add in cooked macaroni after the next step.
- Whisk in the milk and cheese. Stir until the cheese is melted throughout the soup completely.
Notes
Storage:
If you have any leftovers, transfer to an airtight container and store in the fridge, where it should stay fresh for 2-3 days. Reheat at 30-second intervals in the microwave until you reach your desired temperature.
You can freeze crock pot cheeseburger soup as well in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave until warmed through.
When it comes to making this in advance, it's a meal prep dream! Make it on a Sunday for easy leftovers for a couple of days. If you have the time, I would recommend leaving out the noodles and boiling them fresh when you reheat the soup so they aren't too soft.