MFIH: Cheeseburger Soup (lightened up!)

Made this lightened up cheeseburger soup for the family meal and it was a hit. I followed the recipe exactly other than adding more parsley and mustard powder and I added some dried thyme. I also added a splash of half-and-half because I didn't have much left in the fridge and wanted to use it up. 

The recipe says the soup will thicken considerably as it cools - look at these pictures and you can see how much thinner the soup was while on the stove (top picture is after it cooled). 

Georgie does a review at the end of this post - not sure she's grasping the whole '1 to 10' concept yet LOL

• 1 lb. lean ground beef
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 t. salt
• pinch of black pepper
• 4 cups peeled and diced Yukon gold or russet potatoes 
• 4 cup low-sodium chicken broth
• 1 t. dried parsley
• 1/2 t. mustard powder
• 1 1/2 cups milk
• 1/4 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• chopped green onions or chives, sour cream, shredded cheese, for serving

• 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.

yield: 6 TO 7 SERVINGS

 

prep time: 35MINUTES MINS

cook time: 25MINUTES MINS

total time: 1HOUR HR

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).
recipe found here at melskitchencafe

click here to see G's review of cheeseburger soup on youtube or go to this link:https://youtube.com/shorts/YOWugEpAjpI?feature=share