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Easy Crockpot Cheeseburger Soup with Pickles & Cheese

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This creamy, tangy, and hearty soup captures all the flavors of a classic cheeseburger in a warm, spoonable form. Made in the slow cooker with ground beef, cheddar cheese, and dill pickles, it’s the perfect comfort food for game day or a cozy night in.

Ingredients

Scale
  • 1 lb (450g) lean ground beef (85/15 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (960ml) low-sodium beef broth
  • 1 can (10.75 oz / 305g) condensed cheddar cheese soup
  • 1 cup (240ml) whole milk (or half-and-half)
  • 2 cups (about 300g) frozen shredded hash browns
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (120ml) dill pickle juice
  • 1/2 cup (about 60g) dill pickles, finely chopped (plus more for garnish)
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • Salt and black pepper to taste
  • Crumbled cooked bacon (optional, for serving)
  • Fresh parsley or chives (optional, for garnish)

Instructions

  1. Brown the Beef and Onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a wooden spoon, until the beef is browned and the onion is soft and translucent—about 6-8 minutes. Add the minced garlic in the last minute and stir until fragrant.
  2. Deglaze the Pan: Pour about 1/4 cup (60ml) of the beef broth into the hot skillet and scrape up all the browned bits from the bottom. Pour the entire mixture into your slow cooker.
  3. Build the Soup Base: Add the remaining beef broth, the can of condensed cheddar cheese soup, the frozen hash browns, the pickle juice, the tomato paste, the mustard, and the Worcestershire sauce to the slow cooker. Stir everything together until the tomato paste is fully incorporated.
  4. Slow Cook: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. The soup is ready when the hash browns are tender and the flavors have melded together.
  5. Add the Cheese and Milk: About 15 minutes before serving, turn the slow cooker to warm (or low heat). Stir in the shredded cheddar cheese and the milk. Stir until the cheese is completely melted and the soup is smooth and creamy.
  6. Finish with Pickles and Seasoning: Stir in the chopped dill pickles. Taste the soup and adjust the seasoning with salt and pepper. If the soup is too thick, stir in a splash of milk or broth until it reaches your desired consistency.
  7. Serve Immediately: Ladle the soup into bowls. Top with crumbled bacon, extra chopped pickles, and a sprinkle of fresh parsley or chives. Serve with crusty bread, saltines, or potato chips.

Notes

For best results, shred your own cheese from a block to avoid graininess. Add the pickles at the end to keep their crunch. If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook for 10 more minutes. Leftovers can be stored in the refrigerator for up to 4 days; reheat gently with a splash of milk or broth. Freezing is not recommended due to dairy separation.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, cheeseburger, pickle soup, comfort food, game day soup

Find it online: https://piperplate.com/easy-crockpot-cheeseburger-soup-with-pickles-and-cheese/