Cheeseburger and Pickle Soup

Cheeseburger and Pickle Soup

by Olivia Pierce 1 year ago
4 (2)
35 minutes
490.5 kcal
7.2 g carbs
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Description

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.

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
Directions
  1. 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. 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. 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. 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.
Nutrition Facts
serving: 1 gallon
calories: 490.5 kcal
carbohydrates: 7.2 g
protein: 27.5 g
saturated fat: 23.4 g
cholesterol: 121.9 mg
sodium: 1264.7 mg
fiber: 0.8 g
sugar: 4.5 g