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Cozy Crockpot Cheeseburger Soup with Pickles

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A rich and creamy crockpot cheeseburger soup with a tangy pickle twist. This easy dump-and-go recipe delivers all the flavors of a classic cheeseburger in a comforting bowl of soup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 3 medium russet potatoes, peeled and cubed (about 4 cups)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk (or half-and-half)
  • 2 tablespoons all-purpose flour
  • 1 cup dill pickles, finely chopped
  • 2 tablespoons pickle juice
  • Optional toppings: shredded lettuce, diced tomatoes, extra pickle slices, crumbled bacon, chopped red onion

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (about 5-6 minutes). Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the flavor: Stir in the tomato paste and Worcestershire sauce, cooking for about 1 minute. Add the smoked paprika, salt, and pepper, and stir to combine.
  4. Layer the crockpot: Transfer the beef mixture to a 6-quart or larger slow cooker. Add the cubed potatoes, diced carrots, and celery. Pour in the beef broth and stir.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  6. Add the creamy elements: About 30 minutes before serving, whisk together the milk and flour in a small bowl until smooth. Pour into the soup and stir. Add the cubed cream cheese and let it melt, stirring occasionally (about 5 minutes).
  7. Melt in the cheese: Add the shredded cheddar cheese a handful at a time, stirring after each addition, on low heat until completely melted and smooth.
  8. Finish with pickles: Stir in the chopped dill pickles and pickle juice. Taste and adjust seasoning. Let cook for another 5 minutes.
  9. Serve and garnish: Ladle into bowls and top with desired cheeseburger fixings. Serve immediately.

Notes

Shred your own cheese for best melting. Add dairy at the end to prevent curdling. For a thicker soup, cook uncovered for 15-20 minutes. For a thinner soup, add a splash of milk or broth. Pickles vary in saltiness, so adjust pickle juice to taste.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, pickle soup, comfort food, ground beef soup, creamy soup

Find it online: https://elaraeats.com/cozy-crockpot-cheeseburger-soup-with-pickles-easy-and-best/