Easy Cheeseburger Soup with Dill Pickles

Hearty Cheeseburger Soup the Whole Family Will Love

I adore most dishes that have potatoes in them, and this easy soup is no exception. It’s hearty, cozy, and loaded with everything you love about comfort food in one bowl. 

Made with ground beef, potatoes, celery, carrots, onion, beef broth, pickle juice, and lots of cheese, it delivers all the classic cheeseburger flavor in a warm, satisfying way.

Everything comes together right on the stove top in one pot, making cleanup simple and weeknight cooking totally doable. The combination of savory beef, tender vegetables, creamy cheese, and that little pop of tangy pickle juice gives this soup its signature “cheeseburger” taste.

It’s filling, family-friendly, and perfect when you want something homemade without spending hours in the kitchen. Serve it with crusty bread or crackers for an easy, comforting meal everyone will love.

Ingredient Photo: Easy Cheeseburger Soup with Dill Pickles

Ingredient Notes and Substitutions for Easy Cheeseburger Soup with Dill Pickles

• Ground Beef: I use lean ground beef, usually 93/7. You can use 80/20, but I suggest draining it after browning and before moving on with the recipe. Ground turkey or chicken can be swapped in if you want a leaner or more affordable option.
• Vegetables: This soup uses a combination of onion, celery, and carrots. You can leave out any or all of these if you don’t like them.
• Potatoes: I use Russet potatoes and peel them. You can leave the peel on for more nutrition and less prep — just give them a good scrubbing. Gold or red potatoes are also great choices for this soup.
• Liquid: I use low-sodium beef broth (since there’s beef in the soup), milk to add creaminess, and pickle juice. Swap the beef broth for chicken broth if you want a milder flavor. The pickle juice adds a tangy kick, so if you’re not a fan of dill pickles you may want to leave it out or reduce the amount.
• Cheese: Freshly grated sharp cheddar cheese off the block melts the smoothest. But no judgment here — pre-shredded will probably work just fine if that’s what you have on hand.
• Oil: Olive oil is used to brown the beef and add a little extra flavor. Vegetable, canola oil or butter are all great choices. 
• Flavor Boosters and Seasonings: Yellow mustard, minced garlic, dried parsley, salt, and black pepper help boost flavor. Swap the yellow mustard for Dijon or leave it out altogether if you’re not a fan. You can also use Italian seasoning or your favorite dried herb blend instead of parsley.
• Optional Garnishments: Croutons, chopped dill pickles, chopped tomatoes, green onions, crispy bacon bits, and shredded cheese are all perfect toppings for individual bowls of soup.

How to Make Cheeseburger Soup with Dill Pickles

Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.

1. Brown the ground beef and onions in a large pot over medium-high heat for about 6–8 minutes, or until the beef is fully cooked. Add the garlic and cook for about 1 minute, until fragrant.

2. Sprinkle in the flour, salt, and pepper and cook, stirring constantly, for 1–2 minutes.

Pro Tips

• Chop the vegetables into smaller pieces to reduce cook time and make the soup easier to eat.
• For chunkier beef, either remove the cooked ground beef from the pot before adding the flour or cook it in a separate skillet. Add it back in at the end with the cheese to keep the pieces tender and avoid crumbling. If you leave it in the pot the entire time, it will naturally break into smaller pieces (we like it like that).
• Use freshly grated sharp cheddar for the creamiest melt and smoothest texture.
• Let the soup simmer gently — boiling too hard can make the potatoes break down and thicken the soup too much.
• Adjust the pickle juice to taste — start with less and add more if you want a tangier flavor.

Storage and Reheating

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Let the soup cool completely, then transfer to a freezer-safe airtight container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in the microwave or in a saucepan on the stovetop over medium heat until heated through, stirring occasionally.

Frequently Asked Questions

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