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–+ servings

Dill Pickle Cheeseburger Soup With Baby Fry Garnish

Amber Bondar
This easy dill pickle cheeseburger soup is served with fresh homemade baby fry garnish. The hearty beef soup eats like a meal making it a perfect choice for a winter burger night at home. Ready in under one hour the satisfying soup tastes like a traditional bacon cheeseburger!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American, Canadian
Servings 6
Calories 664 kcal

Equipment

  • soup pot
  • Wooden Spoon Or Other Stirring Tool
  • knife
  • Vegetable peeler
  • Cutting board
  • measuring cup
  • Tablespoon
  • Teaspoon
  • bowl
  • Air fryer Or Oven
  • baking sheet *If Using Oven For Garnish
  • parchment paper *If Using Oven For Garnish
  • Paper Towel

Ingredients
  

The Dill Pickle Cheeseburger Soup

  • 2 lbs Lean Ground Beef
  • 1 Cup Bacon Chopped
  • 1 Medium Yellow Onion Chopped
  • 3 Lrg Garlic Cloves Minced
  • 4 Cups Beef Broth
  • 1 Cup Heavy Cream
  • 2 Cups Sharp Cheddar Cheese Shredded
  • 2 Medium Dill Pickles Diced
  • 2 Tbsp Pickle Juice *Optional
  • ½ Tsp Black Pepper
  • 1 Tsp Paprika
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Cornstarch
  • ¼ Cup Water Cold

The Baby Fry Garnish

  • 4 Lrg Russet Potatoes Peeled, Sliced
  • 2 Tbsp Olive Oil
  • ½ Tsp Salt
  • ½ Tsp Black Pepper
  • ¼ Tsp Garlic Powder
  • ⅓ Tsp Paprika

Instructions
 

Making The Cheeseburger Soup

  • Heat the soup pot over medium-high heat and add the lean ground beef. Break the beef apart as it browns.
    2 lbs Lean Ground Beef
  • Drain excess grease from the beef when partially brown and add the bacon and onion to the pot. NOTE: If using uncooked bacon vs precooked remove beef from pot and set aside while the bacon cooks with onion. Then return beef to pot.
    1 Cup Bacon, 1 Medium Yellow Onion
  • Once the onion has become translucent add the minced garlic, continue to cook for 30 seconds more.
    3 Lrg Garlic
  • Measure and add the beef broth the beef, bacon, onion and garlic in the pot. Bring to a boil stirring occasionally.
    4 Cups Beef Broth
  • Measure and add in the spices and Worcestershire sauce stirring well.
    ½ Tsp Black Pepper, 1 Tsp Paprika, 1 Tbsp Worcestershire Sauce
  • Reduce temperature to medium-low. Add in the cream and the sharp cheddar cheese and stir until the cheese has fully melted.
    1 Cup Heavy Cream, 2 Cups Sharp Cheddar Cheese
  • Add in the dill pickle (and juice if using) and stir.
    2 Medium Dill Pickles , 2 Tbsp Pickle Juice
  • In a measuring cup add the cornstarch with ¼cup cold water and mix well.
    2 Tbsp Cornstarch, ¼ Cup Water
  • Slowly pour the cornstarch slurry into soup to thicken.
  • Remove from heat when thick and serve while hot.

The Baby Fry Garnish.

  • Peel the potatoes and cut into ¼" slices and then into strips or fries.
    4 Lrg Russet Potatoes
  • Place in bowl and rinse under cold water to remove starch.
  • Turn potato out onto paper towel to dry by dabbing. Return to dried bowl and add the oil and spices.
    2 Tbsp Olive Oil, ½ Tsp Salt, ½ Tsp Black Pepper, ¼ Tsp Garlic Powder, ⅓ Tsp Paprika
  • Toss to coat and then add to air fryer basket or parchment lined baking sheet.
  • Air fry or bake at 400F for 20 minutes (add more time if needed to get them crispy). Stop and shake air fryer basket or flip the fries halfway through cook time.
  • When crisp remove from air fryer or oven and serve over the hot soup.

Nutrition

Calories: 664kcalCarbohydrates: 9gProtein: 51gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 196mgSodium: 1973mgPotassium: 867mgFiber: 1gSugar: 3gVitamin A: 1229IUVitamin C: 3mgCalcium: 340mgIron: 5mg
Keyword cheese, Cheeseburger, ground beef
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