Lightened Up Cheeseburger Soup
Ingredients
- 1 pound lean ground beef
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- ½ teaspoon salt
- Pinch of black pepper
- 4 cups peeled and diced Yukon gold or russet potatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon mustard powder
- 1 ½ cups milk
- ¼ cup all-purpose flour (see note for GF version)
- 2 cups shredded sharp cheddar cheese (see note)
- Chopped green onions or chives, sour cream, shredded cheese, for serving
Instructions
- In a 6-quart pot set over medium heat, add the ground beef, carrots, celery, onion, salt, and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink. Off the heat, drain excess grease.
- Return the pot to medium heat and add the potatoes, broth, parsley, and mustard powder. Stir to combine. Bring the soup to a boil, reduce the heat to medium-low, and continue to simmer for 15 minutes, until the potatoes are tender.
- To a blender, add the milk and flour and blend until smooth. Pour the mixture into the soup and bring to a simmer. Cook, stirring constantly, for 3 to 4 minutes, until the soup has thickened.
- Off the heat, add the cheese a handful at a time and stir until melted.
- Taste and season with additional salt and pepper, if needed (important!).
- Serve with chopped green onions or chives, sour cream and additional shredded cheese, if desired. The soup will thicken considerably as it cools.
Notes
Ground Beef: for a less meaty soup, the ground beef can be decreased to 1/2 pound.
Gluten Free Substitute: for a gluten-free version, sub 2 tablespoons cornstarch for the 1/4 cup flour (blend and add to the soup per the recipe).
Cheese: 1/2 of the cheddar cheese can be subbed for shredded Monterey Jack cheese, if desired (the cheese flavor will be less pronounced and the soup will be slightly creamier).