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Kid-Approved Crockpot Cheeseburger Soup with Pickles (Easy Recipe)

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This crockpot cheeseburger soup with pickles is a comforting, budget-friendly meal that pleases even picky eaters. With a tangy twist from pickle juice and chopped dill pickles, it delivers all the flavor of a classic cheeseburger in a warm, hearty bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor; drain excess fat)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups whole milk (or 2%)
  • 3 tablespoons all-purpose flour
  • 1 can (10.5 ounces) condensed cheddar cheese soup
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup dill pickle slices, chopped
  • ¼ cup pickle juice
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Extra chopped dill pickles (for garnish, optional)
  • Crumbled cooked bacon (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Fresh parsley or chives (for garnish, optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart, until no longer pink (6-8 minutes). Add diced onion and minced garlic; cook 2-3 minutes until onion softens.
  2. Pour in ¼ cup pickle juice and stir, scraping up browned bits. Simmer 1-2 minutes. Transfer mixture to a 6-quart crockpot.
  3. Layer diced potatoes, carrots, and celery on top of the beef. Sprinkle with smoked paprika, garlic powder, and onion powder. Pour beef broth over everything and stir gently.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. About 30 minutes before serving, whisk together milk and flour in a small bowl until smooth. Pour into crockpot and stir. Add condensed cheddar cheese soup and stir again. Cover and cook on high for 20-30 minutes until thickened.
  6. Turn off crockpot (or switch to warm). Gradually stir in shredded cheddar cheese until melted and smooth. Fold in chopped dill pickles. Season with salt and pepper to taste.
  7. Ladle soup into bowls and garnish with extra pickles, crumbled bacon, shredded cheese, or fresh herbs. Serve immediately with crusty bread or saltine crackers.

Notes

Shred your own cheese for smoother melting. Don’t skip the pickle juice—it adds essential tang. Add dairy at the end to prevent curdling. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15 minutes. For a thinner soup, add extra broth or milk. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheeseburger soup, cheeseburger soup with pickles, slow cooker soup, easy cheeseburger soup, kid-friendly soup, comfort food, ground beef soup

Find it online: https://sparklechew.com/kid-approved-crockpot-cheeseburger-soup-with-pickles-easy-recipe/