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Quick Slow Cooker Cheeseburger Soup with Pickles (Easy 30-Min Recipe)

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A quick and easy slow cooker cheeseburger soup with pickles that tastes like comfort in a bowl. Made with simple ingredients like ground beef, cheddar, broth, and tangy dill pickles, this 30-minute active time recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup dill pickle chips, finely chopped (plus extra for garnish)
  • 1/4 cup pickle juice
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Optional toppings: extra shredded cheddar, crumbled cooked bacon, fresh parsley, additional pickle chips

Instructions

  1. Brown the beef (5-7 minutes): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink — about 5 minutes. Don’t drain it yet. Add the diced onion and cook for 2 more minutes until it starts to soften. Add the minced garlic and cook for 30 seconds until fragrant. Drain any excess fat.
  2. Transfer to slow cooker: Dump the beef mixture into your slow cooker. Add the beef broth, smoked paprika, salt, and pepper. Stir to combine. Cover and cook on low for 2-3 hours (or on high for 1-1.5 hours). The soup should be hot and bubbly around the edges.
  3. Make the thickener (5 minutes): About 15 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute — it’ll smell a little nutty. Slowly whisk in the milk, stirring constantly until smooth. Cook for 2-3 minutes until it thickens into a loose gravy consistency.
  4. Add the creamy mixture: Pour the milk mixture into the slow cooker and stir well. It will look a little thin at first — don’t panic. Add the shredded cheddar cheese by the handful, stirring after each addition until melted. The soup will thicken as the cheese melts.
  5. Add the pickles and juice: Stir in the chopped dill pickles and the pickle juice. This is where the magic happens — the tangy brine cuts through all that creamy richness. Taste and adjust salt if needed.
  6. Finish and serve: Let the soup sit in the slow cooker on warm for 5 minutes to let the flavors meld. Ladle into bowls and top with extra shredded cheddar, a few pickle chips, and maybe some crumbled bacon if you’re feeling fancy. Serve immediately.

Notes

Don’t add the cheese too early or it can get grainy. Always shred your own cheese for best melting. Don’t skip the pickle juice — it adds essential tanginess. 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, then cook 10 more minutes. For a stovetop version, brown beef in a Dutch oven, add broth and seasonings, simmer 15 minutes, then add milk mixture and cheese.

Nutrition

Keywords: cheeseburger soup, slow cooker soup, ground beef soup, pickle soup, easy weeknight dinner, comfort food, cheddar soup

Find it online: https://clunkcook.com/quick-slow-cooker-cheeseburger-soup-with-pickles-easy-30-min-recipe/