Cheeseburger Soup with Dill Pickles Recipe
Cozy, cheesy, and packed with all the flavors of a classic cheeseburger, this Easy Cheeseburger Soup with Dill Pickles is a one-pot, family-friendly meal. Loaded with ground beef, potatoes, veggies, and sharp cheddar, it’s ready in under an hour and perfect for busy weeknights. Add a little pickle juice for tangy comfort in every bite!
Servings: 6 servings
Calories: 471kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 tablespoon minced garlic
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- ½ cup dill pickle juice
- 2 tablespoons yellow mustard
- 1 tablsepoon dried parsley
- 3 cups diced potatoes
- 1 cup celery
- 1 cup chopped carrots
- 2 cups milk
- 8 ounces sharp cheddar cheese grated
- Optional Garnishments: croutons, chopped dill pickles, shredded cheese, sour cream, chopped green onions, chopped tomatoes, bacon bits
Instructions
- Heat the olive oil in a large pot over medium-high heat, cook the ground beef and onions for about 6–8 minutes, or until the beef is browned. Add the garlic and cook for about 1 minute, until fragrant.2 tablespoons olive oil, 1 pound lean ground beef, 1 cup chopped onion, 1 tablespoon minced garlic
- Sprinkle in the flour, salt, and pepper and cook, stirring constantly, for 1–2 minutes.¼ cup flour, 1 teaspoon salt, ½ teaspoon black pepper
- Add the broth, pickle juice, mustard, and parsley and stir well to combine.4 cups beef broth, ½ cup dill pickle juice, 2 tablespoons yellow mustard, 1 tablsepoon dried parsley
- Add the potatoes, celery, and carrots.3 cups diced potatoes, 1 cup celery, 1 cup chopped carrots
- Bring the soup to a boil, then reduce to a simmer and cook, stirring occasionally, for 20–25 minutes or until the vegetables are fork tender.
- Once the vegetables are cooked through, add the milk and cheese. Cook, stirring constantly, until the cheese is melted and the soup is heated through.2 cups milk, 8 ounces sharp cheddar cheese
Notes
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.
If the soup thickens too much after sitting, stir in a little extra milk or broth when reheating.
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Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
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Nutrition
Serving: 1/6th of the recipe | Calories: 471kcal | Carbohydrates: 30g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1696mg | Potassium: 988mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4159IU | Vitamin C: 9mg | Calcium: 423mg | Iron: 3mg