Get ready for a soup that tastes just like your favorite cheeseburger, but in a warm, comforting bowl! This gluten free cheeseburger soup is the ultimate comfort food mashup. It’s rich, cheesy, and packed with savory ground beef and potatoes, making it a hearty meal the whole family will get excited about. If you’ve been searching for satisfying gluten-free hearty soup dinner recipes, this one-pot wonder is your answer.
Table of Contents
A Little Story About gluten free cheeseburger soup
The inspiration for this soup came on a chilly Tuesday night when I wanted something incredibly comforting but didn’t have a lot of complex ingredients on hand. I thought, what does everyone love? A good cheeseburger. What do we need on a cold night? A warm soup. Putting the two together resulted in this incredibly delicious and easy-to-make recipe. It has all the familiar flavors we crave, and it’s become a go-to weeknight dinner in our home ever since.
Get Ready to Cook!
What to Expect
This gluten free cheeseburger soup is a true one-pot meal that comes together in about an hour. With 20 minutes of prep and 40 minutes of simmering, you’ll have a rich and creamy soup ready for the dinner table. It’s a straightforward recipe, perfect for a cozy weeknight meal.
Before You Begin
The key to a great texture in this soup is prepping your vegetables properly. Take a moment to chop the spinach and carrots very finely—a small food processor makes this super quick! Also, ensure your potatoes are cut into uniform, 3/4-inch cubes. This helps them cook evenly and become perfectly tender.
The Heart of the Dish: Ingredients You’ll Need
This rich and creamy gluten free cheeseburger soup uses hearty ingredients to create a dinner that’s both comforting and satisfying.
| Ingredient | Amount |
| Butter | 1/2 cup (1 stick), divided |
| Ground Beef or Ground Turkey | 1 lb. |
| Spinach Leaves | 1 cup |
| Shredded Carrots | 1 1/2 cups |
| Minced Garlic | 2 Tbsp. (about 3 cloves) |
| Dried Parsley | 2 tsp. |
| Gluten-Free Chicken Broth | 6 cups |
| Cubed Potatoes | 9 cups (approx. 3/4″ cubes) |
| Cornstarch | 1/4 cup |
| Cubed Cheddar Cheese | 4 cups (about 1.25 pounds) |
| Milk | 3 cups |
| Sour Cream | 1/2 cup |
| Garlic Salt | 2 Tbsp. |
| Pepper | 1/2 tsp. |
Let’s Get Cooking! gluten free cheeseburger soup Step-by-Step Guide
1. Prep Your Veggies
First, let’s get all the vegetables ready. For the best texture, finely chop the spinach and shredded carrots—a small food processor makes this step incredibly fast. Next, peel your potatoes and cut them into uniform 3/4-inch cubes. Using butter gold or Yukon gold potatoes will give you the creamiest result. Finally, mince your garlic.
2. Brown the Beef and Aromatics
In a large stockpot, melt 2 tablespoons of your butter over medium heat. Add the ground beef, the finely chopped spinach and carrots, and the minced garlic. Cook this mixture, stirring frequently, until the beef is nicely browned.
3. Simmer the Soup Base
Pour the gluten-free chicken broth into the pot with the beef mixture. Add the cubed potatoes and the dried parsley, and give everything a good stir. Turn the heat up to bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 12 minutes, or until the potatoes are fork-tender.
4. Create the Creamy Thickener
While the soup simmers, melt the remaining 6 tablespoons of butter in a smaller, separate saucepan. Whisk in the cornstarch to form a smooth paste. Slowly pour in the milk, whisking constantly to prevent any lumps from forming. Bring this mixture to a boil and cook for about 2 minutes, whisking until it begins to thicken. Once it’s thickened, remove it from the heat.
5. Combine and Thicken the Soup
Once the potatoes are tender, it’s time to bring it all together. Gradually pour the hot milk mixture into the large stockpot with the rest of the soup. Stir constantly as you pour. Bring the entire pot to a gentle boil and let it bubble for 2 minutes to allow the soup to thicken beautifully.
6. Melt the Cheese and Season
Reduce the heat to a low simmer and begin stirring in the cubed cheddar cheese. Continue to stir gently until all the cheese has melted into a smooth, velvety sauce. Finally, stir in the sour cream, garlic salt, and pepper. Let it warm through for another minute. Before serving, give it a taste—feel free to add a little more garlic salt or pepper to get it just right for your family!
7. Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. It’s fantastic with a side of gluten-free rolls or cornbread for dipping. You can refrigerate or freeze leftovers; just add a splash of milk when reheating to restore its creamy consistency.
Mastering the Dish: Pointers for Perfection & How to Store
Potato Choice Matters: For the creamiest, best-textured soup, use butter gold or Yukon gold potatoes. Their naturally buttery flavor and smooth texture hold up beautifully. If you can’t find them, red potatoes are a good second choice.
Taste and Season: Don’t be shy with the seasonings! Every family has different preferences. Before you ladle out the soup, give it a final taste and adjust with more garlic salt or pepper until it’s perfect for you.
How to Store & Reheat: Leftovers are fantastic! Store the cooled soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. When you reheat it, the soup will have thickened considerably. Simply add a splash of milk while warming it on the stovetop or in the microwave to bring it back to its original creamy consistency. Here are some other gluten-free recipes you might also enjoy: The Best Gluten Free Apple Crisp with Oats, Chicken Pot Pie and Easy Gluten Free Enchiladas.
Your Burning Questions Answered!
How can I make this soup dairy-free?
To create a dairy free cheeseburger soup, you’ll need to make a few swaps. Use a high-quality vegan butter, an unsweetened plant-based milk (like almond or cashew), and your favorite brand of dairy-free cheddar-style cheese shreds or cubes. For the sour cream, use a dairy-free alternative or simply omit it.
What is the best way to thicken cheeseburger soup?
This recipe uses a classic method of creating a roux with butter and cornstarch, then tempering it with milk. This cornstarch slurry is the key to a thick, creamy, and stable soup base that won’t separate. Boiling it for a full two minutes after combining is crucial to activate the cornstarch’s full thickening power.
Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it’s often coated with anti-caking starches that can prevent it from melting smoothly, sometimes resulting in a grainy texture. For the absolute creamiest and best gluten free cheese soup recipe, I highly recommend buying a block of sharp cheddar and cubing or shredding it yourself.
Dig In & Enjoy!
There you have it—a rich, hearty, and unbelievably delicious gluten free cheeseburger soup that’s destined to become a new family favorite. It’s the perfect easy meal for a busy weeknight and comforting enough for a lazy Sunday. Enjoy every cheesy spoonful! stay updated by following me on social media Facebook and Pinterest.
Print
Gluten Free Cheeseburger Soup: An Insanely Delicious Dinner
- Total Time: 60
- Yield: 10 1x
Description
This Gluten Free Cheeseburger Soup is the ultimate comfort food! It’s a rich, cheesy, one-pot wonder packed with savory ground beef and potatoes, making it a hearty meal the whole family will love.
Ingredients
1/2 cup butter (1 stick), divided
1 lb. ground beef or ground turkey
1 cup spinach leaves
1 1/2 cups shredded carrots
2 Tbsp. minced garlic (about 3 cloves)
2 tsp. dried parsley
6 cups gluten-free chicken broth
9 cups cubed potatoes (~3/4″ cubes), preferably butter gold or Yukon gold
1/4 cup cornstarch
4 cups cubed cheddar cheese (about 1.25 pounds)
3 cups milk
1/2 cup sour cream
2 Tbsp. garlic salt
1/2 tsp. pepper
Instructions
1. Prepare veggies: Use a small food processor/chopper to chop the spinach and the shredded carrots to make them very small. Peel and cut the potatoes into cubes that are about 3/4″ in size. Mince the garlic.
2. In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the ground beef, spinach, carrots, and garlic and cook and stir until beef is brown.
3. Add the broth, potatoes, and parsley.
4. Bring to a boil, stir, then turn to low heat, cover pot with lid, and let simmer until the potatoes are tender, about 12 minutes.
5. In a smaller pot, melt the remaining butter, then whisk in the cornstarch. Add the milk, whisking until smooth. Bring to a boil until it starts to thicken, about 2 minutes, then remove from heat.
6. Gradually add the milk mixture into the stockpot once the potatoes are tender. Stirring constantly, bring to a boil and let boil for 2 minutes to thicken the soup. Reduce heat to simmer and stir in cheese cubes.
7. When cheese is melted, add sour cream, garlic salt, and pepper. Stir until all is warmed through to desired temperature. Taste to see if you would prefer additional garlic salt or pepper.
8. Serve with gluten-free rolls or gluten-free corread. Leftovers can be refrigerated or frozen. To enjoy leftovers, you’ll want to add a bit of milk when reheating.
Notes
POTATOES: My first choice of potatoes for this is Butter Gold or Yukon Gold potatoes. Second choice is red potatoes. Big baker potatoes are just a little drier textured so they’re not my favorite in this.
SEASONING: Taste before serving as every family has a little different preference for seasonings – feel free to add more salt, garlic salt, or pepper before serving!
- Prep Time: 20
- Cook Time: 40
- Category: Soup
- Method: Simmering
- Cuisine: American