cheeseburger soup
(1 rating)
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About two years ago, a student of mine told me while she was pregnant she craved cheeseburgers. She was afraid of gaining too much wait so I found a recipe that would be a little less if made with very lean ground chuck. She loved it! I'm not a big ground chuck lover but this recipe is hard to resist! The soup is so hardy it's a complete meal in itself. (Since I substitute the cheese with the slices, I guess-timate how much it needs by taste! You could use regular Velvetta, but we were watching calories and fat!)
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(1 rating)
yield
6 serving(s)
prep time
5 Min
cook time
35 Min
Ingredients For cheeseburger soup
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1/2 lbvery lean ground chuck (I use 97% lean)
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3/4 cchopped onions
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1 tspbasil
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1 tspdried parsley flakes
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4 Tbspdiet margarine, divided into tablespoons
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3 cfat free chicken broth
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4 cdiced, peeled potatoes
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1/4 cflour
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2 cprocessed cheese (like Velvetta, but I used Weight Watchers American Cheese)
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1 1/2 cfat free milk
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3/4 tspsalt (I used low salt)
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1/4 tsppepper (to taste)
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3/4 cfat free sour cream
How To Make cheeseburger soup
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1Brown beef completely in a skillet; drain; pat dry and set aside in a bowl.
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2Wipe out that skillet and saute onions, parsley, basil and 1 tbs. of margarine until clear.
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3Add chicken broth, potatoes and beef and bring to a boil. Cover and let it simmer until potatoes are tender.
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4While that's simmering, melt remaining margarine with flour and mix into a paste. Add to the potato mixture and bring to a boil. Mix well.
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5Add cheese, milk, salt & pepper. Heat until cheese melts. Remove from heat; fold in sour cream. This makes a lot of soup! We never have left overs. I serve with ranch flavored fat free croutons on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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