Creamiest Gluten-Free Cheeseburger Soup (Easy)

If you want an easy recipe to make on repeat, our family's favorite version of thick and creamy gluten-free cheeseburger soup has it all going on. This fun, copycat homemade recipe made with ground beef, freshly grated cheddar cheese, tender diced potatoes, and cream cheese for velvety smoothness, tastes exactly like biting into a famous cheeseburger with special sauce.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

1 pound ground beef
4 tablespoons unsalted butter
1 small onion chopped
2 clove garlic minced
¼ cup gluten-free all purpose flour
4 cups gluten-free chicken broth
2 large Russet potatoes peeled and diced into ¼-inch pieces
2 teaspoons Worcestershire read labels, Lea & Perrin's brand is gluten-free
½ teaspoon salt
⅛ teaspoon pepper
4 ounces cream cheese softened and chopped in large chunks
⅔ cup ketchup
3 tablespoons yellow mustard
1 cup milk
2 cups freshly grated extra sharp cheddar cheese
Optional toppings: sour cream, relish, chopped tomatoes, additional grated cheese, cooked and crumbled bacon

Instructions

In a large 5-quart saucepan, brown the beef with onions and garlic over medium heat, breaking up with a spoon. Once the meat is cooked through, drain onto a paper towel-lined plate to absorb excess grease. Set aside.
1 pound ground beef, 1 small onion, 2 clove garlic
In the same pan, melt the butter and stir in the flour. Slowly whisk in the broth until smoothly incorporated.
4 tablespoons unsalted butter, ¼ cup gluten-free all purpose flour, 4 cups gluten-free chicken broth
Stir in the diced potatoes with Worcestershire, salt and pepper. Bring to a simmer and cook, uncovered, for 15 minutes until potatoes are tender. You'll need to stir every few minutes so the potatoes don’t stick to the bottom of the pan. Meanwhile, grate the cheese.
2 large Russet potatoes, 2 teaspoons Worcestershire, ½ teaspoon salt, ⅛ teaspoon pepper, 2 cups freshly grated extra sharp cheddar cheese
Stir in the softened cream cheese until mostly smooth. Add back in the cooked beef / onion mixture, with the ketchup, mustard, and milk. Stir in the cheese, handfuls at a time, until smooth. Serve with optional toppings.
4 ounces cream cheese, ⅔ cup ketchup, 3 tablespoons yellow mustard, 1 cup milk

Notes

Reheating Tips

Reheat leftovers on the stove top over low heat. If you heat the soup too quickly the thickening will "break," meaning it may thin out slightly. It doesn't affect the taste, just the consistency.

Nutrition