Dill Pickle Cheeseburger Soup With Baby Fry Garnish

Have you got a favorite winter soup yet? If not, this easy dill pickle cheeseburger soup with its homemade baby fry garnish will be it! You can dig into the classic flavors of a cheeseburger in a cozy soup. The added homemade fry garnish completes the cheeseburger and fries aesthetic and adds a heartiness to the cheesy soup. This easy cheeseburger soup recipe comes together in under an hour for a hearty soup the whole family will love. 

​I am always trying to invent new soups for my ASD kiddo, who loves brothy soups, and to assuage my partner, who is a meat lover and insists soups don’t eat like a meal. This one was so popular that they now both want me to make it again! The bacon cheeseburger soup is so simple to whip together, and the little baby fry garnish is an easy air fryer or oven addition that doesn’t take too many steps to create. As a busy mom, I know time is short, and we don’t want to be messing about in the kitchen all night. 

So, what are you waiting for? Grab that jar of dill pickles, and let’s get started on making a large pot of soup for dinner tonight!

Why You Will Love This Creamy Cheeseburger Soup Recipe

All the Flavors of a Cheeseburger in a Bowl. This soup is the ultimate comfort food, combining a classic cheeseburger’s savory, cheesy goodness with tangy dill pickles for a bold and unique flavor twist. Every spoonful is like savoring your favorite burger, minus the bun!

Fun and Creative Garnish. Topping the soup with crispy baby French fries adds a playful, indulgent touch that elevates the dish. It’s not just a garnish—a delightful contrast of textures that makes the soup feel like a complete burger-inspired experience.

Perfect for Pickle Lovers. Adding a bit of the tangy dill pickle brine as well as chopped pickle enhances the soup’s creamy base, making it irresistible for anyone who loves the zesty kick of pickles. It’s a fun and unexpected way to enjoy a beloved flavor in a hearty, warming dish.

If you love a hearty soup buy maybe want to avoid a cream-based soup why not try my hamburger soup with a classic tomato base. Yum!

The Delicious History of the Bacon Cheeseburger in North America

The bacon cheeseburger is a quintessential North American comfort food, beloved for its combination of rich, savory beef, creamy melted cheese, and smoky, crispy bacon. The story of this indulgent dish begins with the cheeseburger itself, which is believed to have originated in the 1920s. Lionel Sternberger is often credited with inventing the cheeseburger when he added a slice of cheese to a hamburger at The Rite Spot, his father’s sandwich shop in Pasadena, California. The term “cheeseburger” was later trademarked in 1934 by Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado, solidifying its place in American culinary history.

Adding bacon to the cheeseburger took a few more decades to gain widespread popularity. By the 1960s, bacon production and refrigeration advancements made it easier for diners and roadside restaurants to experiment with bacon as a burger topping. It wasn’t until the 1980s, however, the bacon cheeseburger became a mainstream sensation, thanks to fast-food chains like Wendy’s promoting menu items like the “Big Bacon Classic.” This began the bacon cheeseburger’s iconic status in North American cuisine.

Today, the bacon cheeseburger is a versatile dish enjoyed in countless variations, from gourmet versions featuring artisanal cheeses and premium bacon to classic backyard grill favorites. Its layers of flavors and textures make it a crowd-pleaser and a symbol of culinary creativity. Whether served in fast-food joints or upscale burger bars, the bacon cheeseburger remains an enduring favorite, celebrating the indulgent spirit of North American food culture.

Let’s Get That Delicious Cheeseburger Soup Going!

To begin with, we want to prepare the baby fry garnish. I used four Russet potatoes for a good-sized plateful of the garnish. It’s always a good idea to add more fries than you think you will need because little dinners may prefer to fill up on the starch rather than the soup. 

Peel the potatoes and cut them into very thin French fries. They shouldn’t be more than 1/4 thick and, ideally, not overly long, so avoid using a huge potato in favor of a smaller one. Toss the fries into a bowl and rinse with cold water. Then, dry them off with a clean paper towel. Return to the dried-out bowl and add the olive oil and spice blend. Toss to thoroughly coat all the fries. 

I used my air fryer basket to crisp the fries, which, even though they are thin, will take the standard 20 minutes to get nice and crisp. If you are baking on a baking sheet, do so in a 400F oven (air fry at the same temperature, too) for ten minutes, then flip and continue to bake the fries until crispy. Be careful not to leave them too long, or they can burn. 

In the meantime, while those are baking, we are going to work on this hamburger soup. It has all the usual ingredients that go into a delicious cheeseburger: tender ground beef, sharp cheddar cheese, bacon, onion, and, yes, dill pickle. If this is your first time attempting this soup, I will tell you that although the dill pickle is possibly a weird ingredient to add to the soup, its tang is necessary to cut the cheesiness and create those great flavors of a classic cheeseburger. 

Put your soup pot on the stove top and heat to medium heat. Add the ground beef and break it apart as it browns. DO NOT add any oil, as ground beef has enough of its own fat, and in fact, you will need to drain excess fats away. Leaving all the fat from the browning meat will result in a greasy soup, which is unpleasant. 

Once the beef has browned and has been drained remove it from the pot and set aside. Add the bacon and cook until crisped somewhat, then add the diced onion to the pot and cook both the bacon and the onion, stirring frequently, until the onion is softened. Then, add the minced garlic and cook for 30 seconds. Return the browned ground beef to the pot and add it to the broth, stirring to combine all the ingredients. Next, add the paprika, Worcestershire sauce, and a dash of black pepper. Bring the cheeseburger soup mixture to a simmer and cook for 10-15 minutes. 

Don’t forget your baby fry garnish. Take the time to look at it now and determine if it is done. 

After the soup has cooked for 15 minutes, reduce the heat to medium-low. Then, add the heavy cream and shredded cheddar cheese; I used a nice sharp British reserve cheddar that left a strong cheese flavor in the soup. Continue to cook the soup and stir occasionally until the cheese has melted completely. This will create a creamy consistency. Now add the dill pickles and pickle juice, stirring to combine. 

Lastly make the cornstarch slurry by mixing with cold water in a measuring cup and add to the soup. Stir the soup and the slurry for a few minutes to allow it to thicken the soup and cook off any starchy flavor.

All that’s left is to ladle this rich cheeseburger soup into serving bowls and top with the crispy baby fry garnish. An additional sprinkle of paprika adds a nice pop of color, and you can add an additional pickle to the garnish for those pickle lovers in your family. Because you are serving the soup with the potato garnish, there is no need to serve bread or buns. It’s a hearty dish that eats like a meal. 

Ingredients:

Lean Ground Beef: This is best when making soups to reduce the extra grease. It’s also tender and delicious once cooked in soups. 

Bacon: I have used both raw and precooked bacon to make this soup before. If using precooked bacon, remember that it will not need extra time to crisp up.

Yellow Onion: These onions are great to cook for soup bases and impart a lovely flavor.

Fresh Garlic: This aromatic bulb infuses the cheeseburger soup with an additional layer of flavor. 

Beef Broth: This ingredient is the base of the soup and adds to its beefy flavor. Additionally, as it generally has enough sodium, you do not need to add salt to the recipe.

Heavy Cream: This thickens the soup base while giving the cheesy soup richness.

Shredded Cheddar Cheese: I used a British reserve aged white cheddar with a deep flavor. When cooking with cheese, you need that additional flavor to come through; milder cheese will lose a lot of the flavor during cooking.

Dill Pickles: I love a good garlicky baby dill pickle, so that’s what I used. However, you can use whatever dilly pickle you have to make this soup.

Black Pepper: This is used sparingly but adds an earthy spice that improves the soup’s flavor.

Paprika: The red spice often gets a rap for being insipid, but it really works well here to add a little bit of color and flavor, making the soup even better. 

Worcestershire Sauce: This brings out the beefy flavor of the cheeseburger soup.

Cornstarch/Cold Water: This makes a slurry to thicken the soup.

The Fry Garnish:

Russet Potatoes: These are ideal for crispy fries because of their high starch content and low moisture. 

Olive Oil: This oil helps evenly coat the potatoes, ensuring a golden, crispy exterior. 

Salt: Brings out the other flavors of the seasonings. And a touch of salt is essential for that classic French fry taste.

Black Pepper: Adds a mild kick of heat and depth to the fries. Its earthy flavor complements the smokiness of paprika and the savory garlic powder.

Paprika: Contributes a smoky, slightly sweet flavor while giving the fries a beautiful golden-red hue. It helps enhance the visual appeal of the garnish.

Garlic Powder: Balances the seasoning blend, giving the garnish a mouthwatering, well-rounded taste.

Substitutions And Add-Ins For This Hearty Cheeseburger Soup 

Lean Ground Beef: For a lighter or vegetarian option, substitute ground turkey, chicken, or plant-based ground meat.

Bacon: This can be omitted but will remove the smokey flavor from the soup. Bacon bits are only recommended if they are real bacon and not made with soy. 

Yellow Onion: White onion, sweet onion, or shallots can be used instead for a slightly different flavor profile.

​Fresh Garlic: Use garlic powder or minced garlic from a jar. If fresh garlic isn’t available, use garlic powder. However, you will need to adjust each time due to each’s potency. 

Beef Broth: Using a vegetable or mushroom broth for dietary preferences or availability will also suffice.

Heavy Cream: Use half-and-half coconut cream for a dairy-free option or cashew cream for a vegan substitute. Remember that each time you replace an ingredient that is central to a recipe, it may result in a different flavor profile. Alternatively, omit the heavy cream and the dill pickle and use sour cream to create that same creamy tang.

Shredded Cheddar Cheese: A classic cheeseburger has American or cheddar cheese. I don’t recommend replacing this ingredient.

Dill Pickles & Juice: May be omitted if you don’t like pickles.

Black Pepper: White pepper can be used for a milder heat or omitted if you’re avoiding spice altogether.

Paprika: Can be omitted. 

Worcestershire Sauce: Replace with soy sauce or tamari for a salty umami flavor or coconut aminos for a gluten-free option. Note that the classic flavor of the sauce will subtly change the soup’s base.

Cornstarch/Cold Water: You can omit the thicken slurry or use a few tablespoons of dehydrated potato flakes to thicken.

Fry Garnish Ingredients

Russet Potatoes: They can be replaced with any other potato that typically makes good French fries. Some good choices are Yukon Gold, Kennebec, and Katahdin. 

Olive Oil. Any neutral oil will work to make these fries.

Salt. Is essential for a good fry. However you can replace regular table salt with sea salt or seasoned salt with good results.

Black Pepper: Can be omitted or switched to cayenne pepper for increased heat. 

Paprika. It can be omitted.

Garlic Powder. Use onion powder for a milder, sweeter alternative, or omit if unavailable.

Expert Tips, Serving, And Storing Suggestions For This Dill Pickle Cheeseburger Soup

Tip #1: Achieve Ultra-Crispy Fries with a Starch Rinse. After peeling and cutting the potatoes, soak them in cold water for at least 30 minutes to remove excess surface starch. This step helps the fries crisp up beautifully without sticking together. Before seasoning and cooking, pat the fries completely dry to prevent steam from softening them during the cooking process.

Tip #2: Balance the Soup’s Richness with the Pickle Addition. Dill pickles and their juice are essential for cutting through the soup’s rich cheese and cream. Add the pickles toward the end of cooking to maintain their tangy crunch and prevent overcooking, which can dull their flavor. Adjust the amount of pickle juice based on your preferred level of tanginess.

Tip #3: Layer Flavors in the Soup Base. Cook the bacon and onions to infuse the soup with smoky, savory depth. Use the rendered bacon fat to sauté the onions and garlic before adding the beef and broth. This step enhances the overall flavor and mimics the taste of a well-grilled cheeseburger. If needed, deglaze the pot with a splash of broth while stirring to scrape up the browned bits for even more flavor.

To serve this cheddar cheese soup with its hearty, rich flavor, ladle it into bowls and top with a generous sprinkle of extra cheese for added richness. Let dinners add a generous portion of the baby fries to the soup, and for those who love that tangy crunch, add a few chopped dill pickles right on top. This dish makes for a family favorite burger night, offering a comforting twist on a classic with all the cheeseburger flavors you love, now in soup form. Perfect for filling up your loved ones with a satisfying and memorable meal! 

To store this comforting soup, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. If you have leftovers, you can freeze the soup for 2-3 months. Just let it cool completely before freezing to prevent any texture changes. When reheating this easy creamy soup, add a splash of milk or broth to restore its creamy consistency. Stir occasionally to ensure it heats through evenly.

We’d love to hear your thoughts on whether you enjoyed making this dill pickle cheeseburger soup! Leave a rating and comment below to tell us how this easy soup recipe turned out for you. If you’re looking for more easy soup recipes, be sure to check out our other comforting favorites. Your feedback helps us create even more delicious recipes for you to try! As always, happy cooking!