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Easy Hamburger Soup

Gluten free with a dairy free option.

Servings 4


  • 1 pound ground beef
  • 1 clove garlic If you don't blend the soup, minced.
  • 4 cups broth I like to do half chicken, half beef.
  • 4 cups diced potatoes
  • 1 cup frozen mixed vegetables (any variety)
  • 1 tsp onion powder
  • 1 tsp basil
  • 1/2 tsp parsley
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup milk Add more to thin if you blend the soup.


  1. In a soup kettle, brown and drain the burger. Let it sit in the strainer for now.

  2. Add everything else to the kettle except the burger and milk

  3. Bring to a boil and lower the heat to simmer for 30 minutes. 

  4. When the potatoes and veggies are soft, blend them. I have a stick blender I just stick in the kettle and blend. You can also blend this in a regular blender. Just be careful pouring the hot liquid! And don't put the lid on tight when you blend hot liquids. 

  5. If you like chunky soup, don't blend (but the soup will be really thin). Blending at least some of the broth and vegetables makes a very creamy base for the soup. 

  6. After you have blended (or not blended), add the milk and hamburger. If you have blended all the veggies you may have to add more milk to thin it down.

  7. Serve with shredded sharp cheddar cheese on top and a sprinkle of chives. 

Recipe Notes

*This tastes much better the next day when the flavors have had time to blend. 

**For a dairy free option, substitute the milk out for more broth.