Creamy Cheeseburger Soup with Dill Pickles

Cheeseburger and pickle soup in a white bowl in Dorothy Stainbrook's farm kitchen

5 from 1 vote

Creamy Cheeseburger Soup with Dill Pickles

Cheeseburger soup has won many awards” isn’t something we can back up. Replace it with: “Creamy cheeseburger soup with dill pickles, cheddar, and ground beef, seasoned with a smoky chile blend. Budget-friendly, ready in under an hour, and feeds 10.

Prep Time25

Cook Time30

Course: dinner, Lunch

Cuisine: American

Meat & Poultry: beef

Servings:

Calories: 520kcal

Author: Dorothy Stainbrook

Equipment

2 large pots
sharp knife
box grater

Ingredients

1 ½ lb ground beef 80-20% beef to fat
1 medium onion
2 tablespoons minced garlic
2 tablespoons smoky chile spice blend
2 medium potatoes scrubbed and coarsely chopped
4 ounces canned sliced mushrooms
10.5 ounce cream of mushroom soup
4 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 cup tomato juice
2 cups heavy cream
¾ teaspoons kosher salt
2 ½ cups shredded cheddar cheese
1 cup dill pickles chopped

Instructions

In a large skillet or large saucepan, brown the ground beef and chopped onions over medium heat. When meat is no longer pink, add the garlic and chile spice blend and cook for another minute, stirring together.
1 1/2 lb ground beef, 1 medium onion, 2 tablespoons minced garlic, 2 tablespoons smoky chile spice blend
Add the chopped potatoes and the can of mushrooms and cook over medium heat for 15 minutes, or until potatoes are tender when pierced with a fork (not mushy).
2 medium potatoes, 4 ounces canned sliced mushrooms
While the potatoes are cooking, make the sauce in a separate saucepan: Empty the can of cream of mushroom soup into the pan, fill the can with water, and pour the can of water into the pan. Stir in the mustard, Worcestershire sauce, tomato juice, heavy cream and salt and cook the mixture over medium heat until heated all the way through (about 5 minutes)
10.5 ounce cream of mushroom soup, 4 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce, 1 cup tomato juice, 2 cups heavy cream, 3/4 teaspoons kosher salt
When sauce is heated through, add the beef-mushroom mixture to the pan with the sauce. Stir in the shredded cheese and the chopped pickles and cook until cheese is melted (about 5 minutes). Keep it at a low simmer; boiling can make the cheese grainy.
2 1/2 cups shredded cheddar cheese, 1 cup dill pickles
Served with optional toppings of sour cream and more pickles.

Notes

For the spice blend, I use my Smoky blend from the St. Paul Farmers Market; chipotle chili powder also works.

Nutrition