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Best Easy Crockpot Cheeseburger Soup Recipe for Kids

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This creamy, comforting crockpot cheeseburger soup is a family-friendly meal that combines the flavors of a classic cheeseburger in a hearty soup. Made with simple ingredients and minimal prep, it’s perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 works great; drain excess fat after browning)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (10.5 oz) condensed cheddar cheese soup (I prefer Campbell’s for consistent texture)
  • 1 can (10.5 oz) diced tomatoes with green chilies, undrained (Rotel is my go-to)
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 medium carrots, peeled and finely shredded
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 8 oz Velveeta cheese, cubed (or 2 cups shredded cheddar—Velveeta melts smoother)
  • 1 cup whole milk or half-and-half
  • 2 tablespoons unsalted butter
  • Chopped fresh parsley (for garnish, optional)
  • Crumbled cooked bacon (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Pickle slices (for garnish, optional)

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink—about 6 to 8 minutes. Drain off any excess fat. Add the diced onion and minced garlic. Cook for another 2 minutes until the onion is translucent and fragrant. Transfer the beef mixture to your slow cooker.
  2. Add the Vegetables and Broth: To the slow cooker, add the diced potatoes, shredded carrots, beef broth, condensed cheddar cheese soup, and diced tomatoes with green chilies. Stir everything together until the soup is well combined.
  3. Season It Up: Sprinkle in the smoked paprika, dried thyme, and a generous pinch of salt and black pepper. Stir again. Taste the broth to adjust seasoning, remembering that the cheese will add salt later.
  4. Slow Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The soup is ready when the potatoes are fork-tender.
  5. Add the Creamy Finish: About 30 minutes before serving, stir in the cubed Velveeta, milk, and butter. Replace the lid and let it cook for another 20 to 30 minutes, stirring once halfway through. The cheese should be completely melted and the soup should be thick and creamy. If too thick, stir in a splash of milk or broth.
  6. Final Taste and Serve: Give the soup a final stir and taste. Adjust salt and pepper if needed. Ladle into bowls and top with your favorite garnishes—chopped parsley, crumbled bacon, extra shredded cheddar, or even a few pickle slices on the side. Serve hot with crusty bread or crackers for dipping.

Notes

For a creamier texture, use Yukon Gold potatoes instead of russet. For a lower-sodium version, use no-salt-added beef broth and swap Velveeta for cream cheese. If your family doesn’t like spicy food, use regular diced tomatoes instead of ones with green chilies. To prevent curdling, add milk and cheese only in the last 30 minutes and keep heat on LOW. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot cheeseburger soup, slow cooker soup, cheeseburger soup, easy soup recipe, kid-friendly soup, family dinner, comfort food, ground beef soup

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