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.

Gluten Free Cheeseburger Soup: An Insanely Delicious Dinner

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

Scale

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

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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