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Cheeseburger Soup with Bacon and Dill Pickles

Cheeseburger soup with bacon and dill pickles brings browned beef, crisp bacon, and tender potatoes together in a creamy cheddar broth. Dill pickles, pickle juice, and fresh dill add a tangy finish to this hearty stovetop soup.
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Prep Time 20 minutes
Cook Time 39 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle juice
  • 1 cup half-and-half
  • 8 oz sharp cheddar cheese shredded
  • 1 cup dill pickles finely chopped
  • 2 tbsp fresh dill chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
  3. Add the ground beef and cook for 6–8 minutes, breaking it up, until browned and it reaches 160°F.
  4. Transfer the beef to a bowl and drain all but 1 tablespoon of fat from the pot.
  5. Add the onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until softened.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the butter until melted.
  8. Stir in the flour and cook for 1 minute.
  9. Gradually whisk in the beef broth.
  10. Add the potatoes, salt, pepper, mustard, and pickle juice.
  11. Bring the soup to a boil.
  12. Cover and simmer over low heat for 12–15 minutes, until the potatoes are fork-tender.
  13. Stir in the half-and-half and cooked beef.
  14. Cook over medium-low heat for 3–5 minutes, until the soup reaches 165°F, without letting it boil.
  15. Remove the pot from the heat.
  16. Gradually stir in the cheddar until melted.
  17. Stir in the chopped pickles, dill, and bacon.
  18. Serve.

Notes

For the smoothest texture, gradually stir in the cheddar off the heat and avoid boiling the soup after adding dairy. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and cheese may separate. For a gluten-free option, use a 1:1 gluten-free flour blend.