Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

35 mins
45 mins
10 mins
1 gallon


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes:

Any kind of cheese, even cubed Velveeta(R), is fine.

I've tried this recipe with 1/2 cup of shredded carrots as well, added in with the onions and beef. I prefer without the carrots, but it was fine as well. I've also added in riced cauliflower.

Nutrition Facts

491 calories; protein 27.5g; carbohydrates 7.2g; fat 39.6g; cholesterol 121.9mg; sodium 1264.7mg. Full Nutrition