Name: Cheeseburger Soup with Pickles
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 ⅓ lb. ground beef; 1 medium onion ((diced - yellow or sweet)); 4 garlic cloves ((minced)); 6 baby potatoes ((diced)); 14.5 oz can of diced tomatoes; 1/2 cup chopped dill pickles (about ½ of a large pickle; 1 Tbsp Worcestershire sauce; 4 cups beef stock ((or broth)); 1 cup water; 1/2 cup heavy cream ((or half and half)); 2 cups shredded cheese ((cheddar or Mexican blend)); salt and pepper to taste; cooked bacon; more shredded cheese; fresh diced tomatoes; diced raw onion

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We can’t get enough of soup recipes! It’s so convenient to throw everything into a pot or slow cooker and sit back while dinner simmers. Voilá, a cozy, comforting bowl of deliciousness! This cheeseburger soup with pickles has all of the rich beef flavor you love without the bun. Add some toppings and dinner is done!

Serves: about 6
Prep Time: 10 minutes
Cook Time: 40 minutes or see slow cooker variation

Ingredients:

1 ⅓ lb. ground beef
1 medium onion, diced (yellow or sweet)
4 garlic cloves, minced
6 baby potatoes, diced
14.5 oz can of diced tomatoes
1/2 cup chopped dill pickles (about ½ of a large pickle
1 Tbsp Worcestershire sauce
4 cups beef stock (or broth)
1 cup water
1/2 cup heavy cream (or half and half)
2 cups shredded cheese (cheddar or Mexican blend)
salt and pepper to taste
Optional Toppings:
- cooked bacon
- more shredded cheese
- fresh diced tomatoes
- diced raw onion

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: In a large pot or dutch oven, brown the ground beef and diced onion over high heat until meat is thoroughly cooked, about 5 minutes. Drain fat, if desired. Add in the minced garlic and stir for another minute.

Step 2: Add diced potatoes, canned tomatoes, pickles, Worcestershire sauce, broth and water to the pot. Bring to a boil over medium high heat. Cover and reduce heat to medium. Cook for about 30 minutes (or until potatoes are tender), stirring occasionally.

Step 3: Reduce heat to low. While constantly stirring, add in the shredded cheese and heavy cream (if using half and half, remove pot from heat for a few minutes before slowly pouring it in so it doesn’t curdle). Leave the cover off and simmer on low for another 5-10 minutes. Add a bit of salt and pepper to taste and serve with your choice of toppings. So yummy!

Slow cooker Alternative:

After step 1, add browned beef mixture to a slow cooker with the ingredients from step 2. Cook on low for 6 hours or high for 3 hours.
Stir in cheese and cream and continue cooking in the slow cooker for about minutes or until throughly incorporated. Season with salt and pepper as needed and serve!

Tips:

Looking to reduce carbs? Omit the potatoes and cup of water.
Try using a different variety of cheese such as gouda or swiss to mix things up.
For a stronger beef flavor, especially if using broth in place of stock, stir in some beef bouillon before step 3.
Stir in a tablespoon of regular or dijon mustard during step 2 for a tangier soup.

Cheeseburger Soup with Pickles

Savory chili with beef and cheese in a blue bowl, served with a spoon on a dark wooden table.

This cheeseburger soup with pickles has all of the rich beef flavor you love without the bun. Add some toppings and dinner is done!

Beth

Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

1 ⅓ lb. ground beef
1 medium onion (diced – yellow or sweet)
4 garlic cloves (minced)
6 baby potatoes (diced)
14.5 oz can of diced tomatoes
1/2 cup chopped dill pickles (about ½ of a large pickle
1 Tbsp Worcestershire sauce
4 cups beef stock (or broth)
1 cup water
1/2 cup heavy cream (or half and half)
2 cups shredded cheese (cheddar or Mexican blend)
salt and pepper to taste

Optional Toppings:

cooked bacon
more shredded cheese
fresh diced tomatoes
diced raw onion

Instructions

In a large pot or dutch oven, brown the ground beef and diced onion over high heat until meat is thoroughly cooked, about 5 minutes. Drain fat, if desired. Add in the minced garlic and stir for another minute.
Add diced potatoes, canned tomatoes, pickles, Worcestershire sauce, broth and water to the pot. Bring to a boil over medium high heat. Cover and reduce heat to medium. Cook for about 30 minutes (or until potatoes are tender), stirring occasionally.
Reduce heat to low. While constantly stirring, add in the shredded cheese and heavy cream (if using half and half, remove pot from heat for a few minutes before slowly pouring it in so it doesn’t curdle). Leave the cover off and simmer on low for another 5-10 minutes. Add a bit of salt and pepper to taste and serve with your choice of toppings. So yummy!

Slow cooker Alternative:

Follow step 1 above, then add browned beef mixture to a slow cooker with the ingredients from step 2. Cook on low for 6 hours or high for 3 hours.
Stir in cheese and cream and continue cooking in the slow cooker for about minutes or until throughly incorporated. Season with salt and pepper as needed and serve!