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Best Slow Cooker Cheeseburger Soup with Pickles: Easy 30-Min Prep

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This creamy, tangy cheeseburger soup features a secret ingredient—pickles cooked right into the broth—for an unforgettable flavor. With just 30 minutes of prep, the slow cooker does the rest, making it perfect for game day, potlucks, or cozy dinners.

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 can (10.5 oz) condensed cheddar cheese soup
  • 1 cup whole milk (or half-and-half for extra richness)
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • 1/2 cup dill pickle juice
  • 1/2 cup finely chopped dill pickles (plus more for garnish)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free all-purpose blend)
  • Extra shredded cheddar cheese (for serving)
  • Additional chopped dill pickles (for serving)
  • Crumbled cooked bacon (optional, for serving)
  • Chopped fresh parsley (for serving)
  • Crusty bread or soft dinner rolls (for serving)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6 to 8 minutes. Drain off excess fat (leave about 1 tablespoon for flavor). Transfer beef to a plate and set aside.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook over medium heat for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Build the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it bubbles gently but does not brown.
  4. Combine in the slow cooker: Transfer the browned beef and cooked onions and garlic to a 6-quart slow cooker. Pour in the beef broth, condensed cheddar cheese soup, milk, pickle juice, Worcestershire sauce, smoked paprika, black pepper, and salt. Whisk in the roux until well combined.
  5. Add the pickles: Stir in the finely chopped dill pickles.
  6. Cook low and slow: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until hot and bubbly around the edges. Stir once halfway through if possible.
  7. Add the cheese: About 30 minutes before serving, stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning if needed.
  8. Finish and serve: Ladle the soup into bowls. Top with extra shredded cheese, additional chopped pickles, crumbled bacon (if using), and a sprinkle of fresh parsley. Serve with crusty bread for dipping.

Notes

For best results, shred cheddar from a block instead of using pre-shredded cheese. Do not skip the pickle juice—it adds essential acidity. If soup is too thick at the end, stir in a splash of milk or broth. If too thin, cook uncovered for 20-30 minutes. This soup can be made on the stovetop by simmering for 30 minutes after adding broth.

Nutrition

Keywords: slow cooker cheeseburger soup, cheeseburger soup with pickles, easy slow cooker soup, game day soup, comfort food, creamy cheese soup

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