Gluten-Free Hamburger Potato Soup – Cozy, Hearty, and Weeknight-Friendly

Nothing beats a steaming bowl of soup when you want comfort without fuss. This gluten-free hamburger potato soup is warm, filling, and incredibly easy to throw together on a busy night. It has classic flavors—savory ground beef, tender potatoes, and a creamy broth—with no gluten in sight.

You get a satisfying meal in one pot that the whole family will actually want to eat. Even better, it’s budget-friendly, freezer-friendly, and simple to customize.

Why This Recipe Works

This soup uses everyday ingredients you probably have on hand, so it’s practical and affordable. The ground beef brings rich flavor, while potatoes make it hearty and naturally gluten-free.

A small amount of dairy turns the broth silky and comforting without making it heavy. It also cooks in under an hour, which makes it a realistic weeknight dinner. With the right herbs and gluten-free broth, you’ll have a bowl that tastes classic and satisfying—no special products required.

Ingredients

• 1 pound (450 g) lean ground beef (90/10 or 85/15 works well)
• 1 tablespoon olive oil or butter, if needed
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 pounds (680 g) potatoes, peeled and cut into 1/2-inch cubes (Yukon Gold or Russet)
• 4 cups (1 liter) gluten-free beef broth (check the label)
• 1 cup (240 ml) milk or half-and-half
• 2 tablespoons gluten-free cornstarch or 3 tablespoons gluten-free flour blend
• 1 bay leaf
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon smoked paprika (optional, for depth)
• Salt and black pepper, to taste
• 1/2 cup shredded cheddar (optional, for creamy finish)
• Fresh parsley or chives, chopped, for garnish

How to Make It

1. Brown the beef. Heat a large pot or Dutch oven over medium-high.

   Add the ground beef and cook, breaking it up, until browned with some crispy bits. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.

2. Soften the aromatics. Add the onion, carrots, and celery. Cook 5–6 minutes until softened and fragrant.

   If the pot looks dry, add olive oil or a pat of butter.

3. Add garlic and spices. Stir in the garlic, thyme, smoked paprika, salt, and pepper. Cook 30 seconds until the garlic smells toasty, not burnt.
4. Simmer the potatoes. Add the potatoes, bay leaf, and gluten-free beef broth. Bring to a boil, then reduce to a gentle simmer.

   Cook 12–15 minutes, until the potatoes are tender when pierced with a fork.

5. Make it creamy. Whisk cornstarch into the cold milk until smooth. Slowly pour into the soup, stirring as you go. Simmer 3–5 minutes until the broth thickens slightly.

   For extra richness, stir in the cheddar until melted.

6. Taste and season. Remove the bay leaf. Add more salt and pepper as needed. If you like more body, mash a few potatoes against the side of the pot to thicken naturally.
7. Garnish and serve. Ladle into bowls and top with chopped parsley or chives.

   Serve with a green salad or gluten-free bread if you want a little crunch on the side.

Keeping It Fresh

Cool the soup to room temperature, then store in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so tomorrow’s bowl may taste even better. Reheat gently over medium-low heat, adding a splash of broth or milk if it thickens too much.

For longer storage, freeze up to 3 months. Thaw in the fridge overnight and reheat slowly to keep the creamy texture smooth.

Health Benefits

• Gluten-free by default. Potatoes and cornstarch keep things thick and satisfying without wheat-based thickeners.
• Protein and iron. Lean ground beef provides protein for fullness and iron for energy, especially helpful if you’re low in iron.
• Vegetable fiber. Onions, carrots, celery, and potatoes add fiber to support digestion and steady energy.
• Customizable dairy. Use milk, lactose-free milk, or a creamy dairy-free option to suit your needs without losing the cozy texture.
• Balanced comfort. Each bowl offers carbs, protein, and fat, making it a complete, satisfying meal.

What Not to Do

• Don’t skip label checks. Broth and spices can hide gluten. Choose clearly labeled gluten-free products.
• Don’t overcook the potatoes. Mushy potatoes can fall apart and turn the soup gluey.

  Aim for just-tender.

• Don’t add the thickener to hot liquid directly. Always whisk cornstarch into cold milk first to avoid lumps.
• Don’t forget to season at the end. Potatoes soak up salt. Taste before serving and adjust.
• Don’t boil after adding dairy. A hard boil can cause curdling. Keep it at a gentle simmer.

Variations You Can Try

• Bacon boost. Crisp 3–4 slices of bacon first, then cook the beef in the rendered fat.

  Stir the crumbled bacon back in before serving.

• Veggie-forward. Add diced bell pepper, corn, or peas in the last 5 minutes for extra color and sweetness.
• Dairy-free. Use unsweetened almond milk or cashew milk and skip the cheese. Thicken with cornstarch and mash a few potatoes for body.
• Spicy kick. Add red pepper flakes or a chopped jalapeño with the aromatics. A dash of hot sauce at the end wakes it up.
• Herb swap. Fresh thyme or rosemary adds a cozy, woodsy note.

  Stir in at the end for bright flavor.

• Ground turkey or chicken. Use 1 pound ground poultry. Add a splash of gluten-free Worcestershire sauce for savoriness.
• Cheeseburger style. Top bowls with shredded lettuce, diced tomato, pickles, and a drizzle of mustard. It’s fun and surprisingly delicious.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the beef and sauté the aromatics first, then transfer everything except the milk and cornstarch to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Stir in the milk-cornstarch mixture during the last 20–30 minutes and let it thicken.

What’s the best potato for this soup?

Yukon Golds hold their shape and stay creamy, making them a great choice.

Russets work too and give a thicker, more velvety texture if you mash a few into the broth.

How do I keep it gluten-free?

Use a gluten-free labeled beef broth and check spice blends for wheat or malt fillers. Thicken with cornstarch or a certified gluten-free flour blend. Avoid regular Worcestershire unless labeled gluten-free.

Can I make it ahead?

Absolutely.

This soup reheats well and tastes even better the next day. Store in the fridge for up to four days and reheat gently, adding a splash of liquid if needed.

What can I use instead of cornstarch?

Arrowroot or a gluten-free all-purpose flour blend works. If using flour, cook the soup a few extra minutes after adding to remove any raw flour taste.

How can I lighten it up?

Use 93% lean ground beef or ground turkey, swap half the potatoes for cauliflower florets, and use low-fat milk or an unsweetened almond milk.

Season well to keep the flavor bold.

Can I add cheese without making it grainy?

Yes. Remove the pot from heat, then stir in freshly shredded cheddar a little at a time. Pre-shredded cheese can contain anti-caking agents, which sometimes make the texture less smooth.

In Conclusion

Gluten-free hamburger potato soup is simple, hearty, and full of familiar flavors that always hit the spot.

With basic pantry ingredients and a few easy steps, you can have a cozy dinner on the table fast. It keeps well, freezes well, and welcomes plenty of variations, so it never gets boring. If you’re looking for a reliable, satisfying soup that fits a gluten-free lifestyle, this one’s a keeper.