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Best Easy Crockpot Cheeseburger Soup with Pickles Recipe

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This creamy, hearty cheeseburger soup is made in the slow cooker with ground beef, potatoes, carrots, and a tangy pickle finish. It’s the ultimate comfort food that tastes just like a real cheeseburger.

Ingredients

Scale
  • 1 ½ pounds lean ground beef (85/15 works great; drain excess fat after browning)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (10.75 oz) condensed cheddar cheese soup
  • 1 cup whole milk or half-and-half
  • 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup dill pickles, finely chopped (plus extra for garnish)
  • 2 tablespoons pickle juice (from the jar)
  • Optional garnishes: crispy bacon bits, chopped fresh parsley, extra shredded cheddar, a drizzle of ketchup or mustard

Instructions

  1. Brown the Beef (10 minutes): 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 softened, about 6-8 minutes. Drain off any excess fat. Stir in the minced garlic and cook for 1 more minute, until fragrant.
  2. Layer the Slow Cooker (5 minutes): Transfer the beef and onion mixture to your slow cooker. Add the diced potatoes, carrots, and celery. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in the beef broth and Worcestershire sauce. Give everything a good stir.
  3. Slow Cook (6-8 hours on LOW / 3-4 hours on HIGH): Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The soup is ready when the potatoes and carrots are fork-tender.
  4. Stir in the Creaminess (5 minutes): About 20 minutes before serving, stir in the condensed cheddar soup, milk, and cream cheese cubes. Let it warm through and melt, stirring occasionally.
  5. Add the Cheese and Pickles (5 minutes): Turn the slow cooker to WARM or LOW. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth. Then stir in the chopped dill pickles and the pickle juice. Taste and adjust salt and pepper.
  6. Serve and Garnish (2 minutes): Ladle the soup into bowls. Top with extra chopped pickles, a sprinkle of crispy bacon, a drizzle of ketchup or mustard if desired, and a little fresh parsley for color. Serve immediately.

Notes

Don’t skip browning the beef for deep flavor. Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. The pickle juice is essential for that authentic cheeseburger tang. Taste before adding extra salt as the broth, Worcestershire, and pickles add saltiness.

Nutrition

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

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