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Lighter Crockpot Cheeseburger Soup with Pickles

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A lighter, creamy crockpot cheeseburger soup with pickles that captures all the flavors of a classic cheeseburger without the guilt. Made with lean ground beef, reduced-fat cheese, and a tangy pickle kick, this easy slow cooker soup is perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) lean ground beef (93/7)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (950ml) low-sodium beef broth
  • 3 cups diced Yukon Gold potatoes (about 3 medium potatoes)
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 oz (113g) reduced-fat cream cheese, softened
  • 1 cup (112g) reduced-fat sharp cheddar cheese, shredded
  • 1 tbsp (14g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • ½ cup (75g) dill pickles, finely diced
  • 2 tbsp (30ml) pickle juice
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • For garnish: additional shredded cheddar cheese, diced pickles, chopped fresh parsley or chives (optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the lean ground beef and diced onion. Cook, breaking the meat into small crumbles, until the beef is no longer pink and the onion is translucent (6-8 minutes). Add the minced garlic in the last minute and stir until fragrant. Drain any excess fat if needed.
  2. Transfer the beef and onion mixture to a 6-quart or larger crockpot.
  3. Add the diced potatoes, carrots, and celery to the crockpot. Pour in the low-sodium beef broth. Stir to combine. The liquid should just about cover the vegetables; if not, add a splash more broth or water.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, make the thickening paste: Melt the butter in a small microwave-safe bowl. Stir in the flour until it forms a smooth paste (beurre manié).
  6. Add the butter-flour paste to the crockpot and stir well. Let it cook for about 10 minutes to thicken the broth.
  7. Cut the softened cream cheese into small cubes and add it to the soup. Sprinkle in the shredded cheddar. Stir until both cheeses are completely melted and the soup is smooth and creamy (3-5 minutes).
  8. Stir in the diced pickles, pickle juice, yellow mustard, and Worcestershire sauce. Taste and adjust salt and pepper as needed.
  9. Turn off the crockpot and let the soup rest for 5 minutes before serving.
  10. Ladle the soup into bowls. Garnish with extra shredded cheddar, diced pickles, and fresh parsley or chives if desired. Serve immediately.

Notes

Don’t skip browning the beef—it develops deep flavor. Shred your own cheese for a smooth, creamy texture. Add dairy at the end to prevent curdling. Cut vegetables evenly for consistent cooking. Season lightly at first and adjust at the end. For a thicker soup, mash about a cup of cooked potatoes before adding cheese. This soup tastes even better the next day.

Nutrition

Keywords: cheeseburger soup, crockpot soup, slow cooker soup, light soup, healthy soup, cheeseburger, pickles, ground beef soup, creamy soup, easy dinner

Find it online: https://recipebelle.com/lighter-crockpot-cheeseburger-soup-with-pickles-easy-healthy-recipe/