The best soup you are ever going to make, my Crockpot Macaroni Cheeseburger Soup. As always if you are making on the stove, simply speed up the steps outlined below
Duration:
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10
Calories: 337kcal
Ingredients
- 1 1/2 pounds lean ground beef
- 1 small white onion chopped
- 3 cloves of garlic minced
- 6 cups of strong chicken stock
- 1 cup of grated carrots
- 1 teaspoon basil
- 1 1/2 cups of whole milk
- 16 ounces of cubed Velveeta processed Cheese
- 1 1/2 cups to 2 cup of uncooked macaroni noodles or add cooked if your noodles tend to fall apart
Instructions
- Fry up the ground beef in a large skillet until mostly browned.
- Add in the white onions and fry until translucent and soft.
- Add the garlic and fry for a minute or two and by this time the ground beef will be fully browned.
- Place in the bottom of a large crockpot.
- Pour the chicken stock over the beef mixture and add the carrots and basil.
- Cook on low for 6-8 hours.
- 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 Velveeta. Stir until the cheese is melted throughout the soup completely.
- Serve and enjoy!
Nutrition
Calories: 337kcal | Carbohydrates: 26g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 996mg | Potassium: 687mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2645IU | Vitamin C: 2.1mg | Calcium: 324mg | Iron: 2.3mg
