Cheeseburger Dill Pickle Soup

Recipe Creator: Chef D

This is a thick and hearty soup perfect for cold winter months. Savoury and delicious, it's made with our Spicy Dill Pickle Monterey Jack that adds a little spicy and a lot of flavour.


  • 2 cartons of your favourite store-bought low sodium chicken or vegetable broth (approx. 8 cups)
  • 1 potato, small diced
  • 2 carrots, small diced
  • 2 stalks celery, small diced
  • 2 onions, small diced
  • 2 cloves garlic, finely chopped
  • ¼ tsp. black pepper, ground
  • ½ lb. of cooked ground beef
  • 2 cups Sunny Dog Spicy Dill Pickle Monterey Jack, shredded
  • 1 cup cream cheese
  • 2 tbsp. of butter
  • ¼ dill pickle brine
  • Dill pickle thinly sliced for finishing
  • Pinch of dill (optional)


  1. Warm 2 tbsp. of butter in a large pot on medium heat.
  2. Sauté all hard vegetables.
  3. Just before the butter is soaked up add the garlic and black pepper.
  4. When the vegetables start to stick a little to the pot add a little of the broth (3-4 tbsp.). Cook a few minutes and when the liquid is just about gone slowly add the rest of the broth.
  5. Cook this for 30 minutes at a gentle boil.
  6. Remove the soup from the heat. Add the cream cheese and the shredded cheese (reserve about ¼ cup for finishing).
  7. Once all the cheese is added, the easy way, use an emulsion blender and blend until smooth.
  8. Add cooked ground beef.
  9. Heat until beef is warm.
  10. Pour into soup bowls and finish with remaining shredded cheese and dill pickle. If you are using the dill, put a sprig on now.