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Lightened-Up Cheeseburger Soup with Pickles

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A lighter, healthier version of classic cheeseburger soup, featuring lean ground beef, potatoes, and a creamy base made with cottage cheese instead of heavy cream. The secret ingredient is dill pickles and pickle brine, which add a tangy crunch that perfectly complements the savory, cheesy flavors.

Ingredients

Scale
  • 1 pound lean ground beef (93/7)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium beef broth
  • ½ cup dill pickles, finely chopped
  • ¼ cup pickle brine
  • 1 cup sharp cheddar cheese, shredded (from a block)
  • ½ cup cottage cheese (2% or full-fat), blended until smooth
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • For garnish: pickle slices, extra shredded cheddar cheese, fresh chives or green onions, optional crumbled bacon

Instructions

  1. Blend the cottage cheese: Add ½ cup cottage cheese to a blender and blitz until completely smooth, about 30 seconds. Set aside.
  2. Brown the beef: Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Transfer beef to a plate lined with paper towels. Pour off all but 1 tablespoon of rendered fat.
  3. Sauté the aromatics: Reduce heat to medium. Add butter to the pot. Once melted, add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds more.
  4. Build the base: Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly. Slowly pour in beef broth while stirring. Add Worcestershire sauce, Dijon mustard, and diced potatoes.
  5. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15 minutes.
  6. Add the beef and pickles: Return browned beef to the pot. Stir in chopped pickles and pickle brine. Let heat through for 2 minutes.
  7. Incorporate the cheese: Remove pot from heat. Gradually sprinkle in shredded cheddar cheese while stirring constantly. Then stir in blended cottage cheese until fully incorporated and velvety.
  8. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls and top with extra pickle slices, cheddar, and fresh chives. Add crumbled bacon if desired.

Notes

Don’t skip the pickle brine—it’s essential for the cheeseburger flavor. Always shred your own cheese for smooth melting. Remove pot from heat before adding cheese to prevent graininess. Let soup rest 5 minutes before serving for best flavor. Soup thickens as it cools; add splash of broth or milk to adjust consistency.

Nutrition

Keywords: cheeseburger soup, lightened-up soup, healthy soup, pickle soup, comfort food, easy dinner, meal prep

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