Cheeseburger and Pickle Soup recipe

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Ingredients

1 tablespoon vegetable oil, or as needed
1 pound lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup ketchup
1 cup mustard
4 cups chicken stock, or as needed
1 stick unsalted butter
3 pounds shredded Cheddar cheese
2 pinches cayenne pepper, or to taste
1 cup finely chopped dill pickles
¼ cup dill pickle juice
salt and ground black pepper to taste

Nutrition Info

490.5 calories
carbohydrate: 7.2 g
cholesterol: 121.9 mg
fat: 39.6 g
fiber: 0.8 g
protein: 27.5 g
saturatedFat: 23.4 g
servingSize: -
sodium: 1264.7 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.

  2. Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.

  3. Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.

  4. Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.

Recipe Yield

1 gallon

Recipe Note

This is a classic cheeseburger soup but with a unique twist;adding dill pickles. It sounds a little strange but if you love dill pickles on your cheeseburger, this recipe is a must! I had it at a restaurant once and fell in love, and I've been perfecting it ever since. Garnish with a dollop of sour cream and/or more pickles - I like more chopped pickles in mine, personally.

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