Print

Easy Crockpot Cheeseburger Soup with Pickles: Best Comfort Food

crockpot cheeseburger soup with pickles - featured image
Print Recipe

A rich and creamy slow cooker soup that tastes just like a cheeseburger, with tender potatoes, savory ground beef, and a tangy dill pickle twist. Perfect for busy weeknights, this comforting soup is a crowd-pleaser that comes together with simple ingredients.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) whole milk
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 4 oz (113 g) cream cheese, softened
  • ½ cup (60 g) dill pickles, finely chopped, plus extra for garnish
  • ¼ cup (60 ml) pickle juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a wooden spoon, until no longer pink. Leave about 1 tablespoon of fat in the pan. Transfer the beef to a 6-quart slow cooker using a slotted spoon.
  2. In the same skillet, sauté the diced onion over medium heat for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan, then transfer the onions and garlic to the slow cooker.
  3. Add the diced potatoes to the slow cooker and pour in the chicken broth. Stir to combine. The broth should just barely cover the potatoes; add a little more broth or water if needed.
  4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are tender when pierced with a fork.
  5. Cut the softened cream cheese into small pieces and add it to the slow cooker along with the milk. Stir gently until the cream cheese is mostly melted and incorporated.
  6. Add the shredded cheddar cheese in handfuls, stirring gently after each addition, until fully melted and the soup is smooth and glossy.
  7. Stir in the finely chopped dill pickles and pickle juice. Let the soup cook for another 5-10 minutes on low to meld the flavors.
  8. Taste and season with salt and pepper as needed. Ladle into bowls, garnish with extra chopped pickles and a sprinkle of dried parsley, and serve hot.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that cause graininess. Add dairy ingredients during the last 30 minutes of cooking to prevent curdling. If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook for 10-15 minutes on high to thicken. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, comfort food, pickle soup, ground beef soup, easy weeknight dinner

Find it online: https://leilameals.com/easy-crockpot-cheeseburger-soup-with-pickles-best-comfort-food/