Crockpot Dill Pickle Bacon Cheeseburger Soup

Soup season is here and this one is a dandy!

Crockpot Dill Pickle Bacon Cheeseburger Soup is pretty much heaven in a bowl.

I realize I may lose some fans over this new recipe.

It is what it is.

I've been home {trying to work} with a sick five year old by my side the past two days.  It's amazing how quick I've gotten used to the home to myself during the day to get done whatever I want to get done.  I'm also a bit sleep deprived {again, sick kid}, so if this new recipe sounds weird to you, I'm sorry.

Blame it on the sick kid and lack of sleep and my brain not functioning properly.

Here's the thing.

We as Americans LOVE cheeseburgers.  Especially bacon cheeseburgers.  And well, we are smack dab in the heart of soup season.  So naturally I've combined the two.

Now, that I've explained that....it's not to hard to believe that I made a Dill Pickle Bacon Cheeseburger Soup, right?  And it's made in the crockpot.  You're welcome.  For all the busy Moms who work outside of the home, this one is for you.

The main mixture can sit on low while you're at work and you can do that rest {that doesn't take long} when you get home.

Something else I should explain.

I'm going to bet that even if you serve this to someone who loathes dill pickles they'll still gobble this up.  They give the soup just a small tang and it rounds out the soup.  You know how some potato soups can be so thick {like you're eating a bowl of mashed potatoes}?  This version is still thick,yet not too thick, but has a great deep flavor.

And well, if you LOVE dill pickles {like me} then you'll take pure joy into dumping them with some of their juice into the soup.

Because....more than likely you've never done it before!

I served this with a side of additional cooked, chopped bacon on the side {best idea ever} and some additonal chopped pickles.  It was fun!

Plus, I stuck two loaves of french bread in the oven to warm up while I was finishing it up {another great idea}.  We loved dipping that crusty bread into the soup!  It would have been even better in a bread bowl, but alas that will have to be next time.

I mean, I'm not Panera Bread.

Double bonus, my oldest requested he take this for lunch the next day at school.  They have a microwave they can use in the lunchroom and really he'll take the chance to use it any chance he can get.

The leftovers are incredible!  Really soup is much better the next day in my opinion.  Everything has a chance to merry together.  I had a bowl the next day for lunch as well and all it was missing was that crusty French bread straight out of the oven.

I settled for crushed up crackers.

It has been awhile since I've shared a new crockpot recipe, so I'm glad I've gotten that chance today!  Just one more to stick in your "must keep" pile of recipes that everyone in the family enjoys.

Make this and let me know how you like it!  You'll notice on the bottom of the recipe card you can now tag me on Instagram with a simple click of the button.  Share the love if you so incline, it helps my blog to grow!

Crockpot Dill Pickle Bacon Cheeseburger Soup

Yield: 12 cups

Author: Ally

prep time: 20 Mcook time: 6 H & 30 Mtotal time: 6 H & 50 M

A unique twist on cheeseburger soup! We add pickles to our burgers, why not to our soup? The chopped dill pickles and juice just give it a hint of tang, nothing overpowering - it's a burger in a bowl!

ingredients:

• 1 lb ground beef, browned and drained
• 6 strips bacon, chopped and cooked, drained of grease
• 6 small potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 small onion, chopped
• 2 medium dill pickles, chopped
• 1 t dried basil
• 1 t dried parsley
• 1 t garlic powder
• 1/2 t salt
• 1 t pepper
• 3 cups chicken broth
• 1/2 cup dill pickle juice
• 1 lb shredded sharp white cheddar Cabot Cheese (or any brand)
• 3 T butter
• 1/4 cup flour
• 2 cups 2% or whole milk

instructions:

How to cook Crockpot Dill Pickle Bacon Cheeseburger Soup

1. Place the potatoes, carrots, onions, pickles, seasonings, pickle juice and chicken broth into the crockpot.  Set on LOW and cook for 5-6 hours or HIGH for 3-4 hours or until the potatoes are tender.
2. About 1 hour before the potatoes are done cook up the ground beef and bacon, draining the grease from both.  Add both to the crock pot and continue to let cook that remaining hour.
3. When the crockpot mixture is ready, add the butter to a skillet and melt over low heat.  When melted, slowly whisk in the flour and cook for 1 minute.  Whisk in the milk, additional salt and pepper to taste and allow it to thicken (a few minutes).
4. Taking a potato masher, smash the cooked potatoes and carrots just a bit to help thicken the soup, leaving it as chunky or smooth as you like.
5. Pour the thickened milk into the crockpot and stir.  Add in the shredded cheese and stir to combine.
6. Cover the crockpot with the lid and allow to cook another 30 minutes on the WARM setting.
7. Serve with additional cooked bacon and chopped pickles!  Or a side of bread for dunking.

Calories
435.09

Fat (grams)
26.47

Sat. Fat (grams)
13.37

Carbs (grams)
23.79

Fiber (grams)
2.09

Net carbs
21.70

Sugar (grams)
5.81

Protein (grams)
25.31

Sodium (milligrams)
1112.95

Cholesterol (grams)
92.01

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