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Kid-Friendly Slow Cooker Cheeseburger Soup with Pickles

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A creamy, comforting cheeseburger soup made in the slow cooker with ground beef, sharp cheddar, and dill pickles. This easy weeknight dinner tastes just like a classic cheeseburger in a bowl and is sure to be a family favorite.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder (or 1 tablespoon yellow mustard)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 cup dill pickle slices, plus 2 tablespoons pickle juice
  • 1/4 cup finely chopped dill pickles
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free all-purpose blend)
  • Extra pickle slices for garnish (optional)
  • Crumbled cooked bacon for garnish (optional)
  • Chopped fresh parsley for garnish (optional)
  • Toasted bread or crusty rolls for serving (optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 8-10 minutes). Leave about a tablespoon of fat in the pan. Transfer the cooked beef to a 6-quart slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook over medium heat for about 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Make the roux: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes until light golden and nutty-smelling. Slowly pour in the beef broth while whisking, and continue whisking until smooth and slightly thickened (about 1 minute). Pour into the slow cooker.
  4. Add the liquid ingredients: Pour in the condensed cheddar cheese soup, whole milk, Worcestershire sauce, and mustard powder. Stir until well combined.
  5. Add the pickles and pickle juice: Stir in the 1/4 cup finely chopped pickles and 2 tablespoons pickle juice.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the shredded cheddar cheese and the cup of whole pickle slices. Let cook for the remaining time until cheese is melted and soup is creamy.
  7. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls and top with extra pickle slices, crumbled bacon, and fresh parsley if desired. Serve with toasted bread or crusty rolls.

Notes

For best results, shred your own cheese from a block to avoid graininess. Add whole pickle slices in the last 30 minutes to keep them from getting mushy. If soup is too thick, stir in a splash of milk or broth. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 15-20 minutes. Leftovers taste even better the next day.

Nutrition

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

Find it online: https://ariaappetite.com/kid-friendly-slow-cooker-cheeseburger-soup-with-pickles/