Pin This cozy cheeseburger soup transforms America's favorite sandwich into a comforting bowl of creamy goodness. The combination of savory ground beef, melty cheese, and the surprising crunch of dill pickle topping creates a unique twist that satisfies those burger cravings while warming you from the inside out.
I created this recipe during a particularly cold January when my family was craving burgers but wanted something cozier. The first time I served it with the pickle crunch topping, my skeptical teenagers devoured two bowls each and now request it whenever the temperature drops.
Ingredients
- Ground beef 80/20: provides the perfect fat content for flavor while still keeping the soup from becoming greasy. Look for grass-fed if possible.
- Yellow onion carrots and celery: create the aromatic foundation. Choose firm vegetables with vibrant color.
- Russet potatoes: add heartiness and help thicken the soup naturally. Select medium-sized potatoes with unblemished skin.
- Dill pickles: bring that classic burger tanginess. Opt for refrigerated pickles rather than shelf-stable for better crunch and flavor.
- Sharp cheddar cheese: provides that distinctive burger flavor. Grate it yourself for best melting properties.
- Monterey Jack: adds creaminess without overpowering. Fresh-grated melts much better than pre-shredded varieties.
- Beef broth: forms the savory base. Choose low-sodium to control salt levels.
- Whole milk and heavy cream: create the luxurious texture. Full-fat dairy works best here.
- Dijon mustard and Worcestershire sauce: deliver authentic burger flavor notes. These small additions make a huge difference.
- Kettle-cooked potato chips: provide the textural contrast in the topping. The thicker chips hold up better.
Instructions
- Brown the Beef:
- Heat olive oil in a large Dutch oven over medium heat until shimmering. Add ground beef and break it into small crumbles using a wooden spoon. Cook until no pink remains and meat develops a golden-brown color, about 5-7 minutes. This caramelization builds deep flavor. If there's excessive fat, drain all but about 1 tablespoon.
- Sauté the Aromatics:
- Add butter to the pot with browned beef. Once melted, add diced onion, carrots, celery, and minced garlic. Cook until vegetables soften and onions become translucent, about 4-5 minutes. Stir occasionally to prevent garlic from burning. The vegetables should become fragrant and slightly sweet.
- Create the Roux:
- Sprinkle flour evenly over the vegetable and meat mixture. Stir continuously for one full minute to cook out the raw flour taste and create a light blonde roux. This will help thicken your soup properly without lumps.
- Build the Flavor Base:
- Add tomato paste, smoked paprika, and Dijon mustard to the pot. Cook for one minute, stirring constantly. The tomato paste should darken slightly and the spices will become aromatic. This concentrates the flavors and removes any metallic taste from the tomato paste.
- Add Liquids and Simmer:
- Pour in beef broth gradually while scraping the bottom of the pot with your spoon to release any browned bits. Add diced potatoes and Worcestershire sauce. Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until potatoes are fork-tender but not falling apart.
- Incorporate Dairy:
- Reduce heat to medium-low. Slowly stir in milk and heavy cream. Allow the mixture to heat through for 3-4 minutes without boiling, which could cause curdling. The soup will begin to take on a silky appearance.
- Add Cheese:
- Reduce heat to low. Add shredded cheddar and Monterey Jack cheese one handful at a time, stirring constantly until each addition is fully melted before adding more. This gradual approach ensures smooth integration without clumping. Continue until all cheese is incorporated and soup is velvety.
- Finish the Soup:
- Stir in chopped pickles, reserving some for the topping. Season with salt and pepper to taste, remembering that the pickles and chips will add saltiness. Allow flavors to meld for 2-3 minutes over low heat.
Pin The dill pickle crunch topping is what truly elevates this soup from good to unforgettable. I discovered this combination accidentally when my son crushed potato chips into his soup one night. The textural contrast between the creamy soup and the crunchy topping creates that satisfying mouthfeel you get from biting into a well-constructed burger.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably when chilled, which many people actually prefer. When reheating, do so gently over medium-low heat, stirring frequently and adding a splash of milk or broth if needed to reach desired consistency. Always store the pickle crunch topping separately in a dry container at room temperature to maintain its texture.
Ingredient Substitutions
For a lighter version, substitute ground turkey or chicken for the beef. You might want to add an extra tablespoon of Worcestershire sauce to compensate for the flavor difference.
Dairy-free eaters can use unsweetened almond milk and coconut cream instead of dairy milk and cream. For the cheese, several plant-based cheddar alternatives melt reasonably well.
Gluten-free diners can substitute cornstarch for flour. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, then add it after the broth has been incorporated.
Serving Suggestions
Serve this soup alongside a simple green salad dressed with vinaigrette to cut through the richness.
For an interactive meal, create a topping bar with additional options like crispy bacon bits, sliced green onions, diced tomatoes, and extra shredded cheese.
Toasted sesame seed buns cut into croutons make a perfect thematic accompaniment. Just brush with butter, sprinkle with sesame seeds if needed, and toast until golden.
Seasonal Adaptations
Summer version Use fresh garden tomatoes diced small instead of tomato paste, and add fresh corn cut from the cob during the last few minutes of cooking.
Fall harvest Incorporate diced butternut squash along with or instead of the potatoes for a seasonal twist with added nutrition.
Winter comfort Add a pinch of nutmeg and a splash of cognac for extra warmth during the coldest months.
Pin Success Stories
My neighbor who claims to hate soup specifically requested this recipe after trying it at our block party. She now makes it monthly for her family.
A friend who runs a small café added this to her winter menu after I brought it to a potluck, and it quickly became their bestselling item during cold weather.
My pickiest eater nephew who normally picks apart his food ate an entire bowl without complaint and asked for seconds. His mother nearly fell off her chair in shock.
Allow flavors to meld for 2-3 minutes over low heat.
Recipe Q&A
- → What type of ground beef works best?
Use 80/20 ground beef for a balance of flavor and richness, but leaner beef or ground turkey can also be substituted.
- → How do I achieve a creamy texture?
Simmering with whole milk, heavy cream, and melting in the cheeses slowly over low heat ensures a creamy, velvety consistency.
- → Can I make this gluten-free?
Yes, swap the flour for cornstarch and use certified gluten-free kettle chips in the Dill Pickle Crunch topping.
- → How do I add extra pickle flavor?
Add a splash of pickle juice near the end of cooking for an extra tangy finish without overpowering other flavors.
- → What sides pair well with this soup?
Crusty bread or warm burger buns complement the soup, making it even more filling and satisfying.
- → Is it possible to freeze leftovers?
You can freeze the soup (without the Dill Pickle Crunch topping) in airtight containers for up to 2 months.