Cheeseburger Soup

This is a rich soup in which ground beef is sauteed in butter with vegetables and herbs prior to adding milk, cubes of cheddar cheese and sour cream.




1 clove (medium sized) garlic, minced
1 medium onion, chopped
1 stalk (medium sized) celery, chopped
1 lb uncooked lean (93%) ground beef
2 tbsp all-purpose flour
3 cup canned chicken broth, divided
1 cup low-fat evaporated milk
8 oz reduced fat velveeta cheese, cubed
12 tsp paprika
14 tsp table salt
18 tsp black pepper
24 baked corn tortilla chips, crumbled
1 cooking spray


  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
  2. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
  3. Coat a 3 quart or larger slow cooker with cooking spray; spoon in vegetables.
  4. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to the slow cooker.
  5. In a small cup, combine flour and 1/2 cup of broth; stir until lump free.
  6. Pour flour mixture into skillet; add remaining 2 1/2 cups of broth.
  7. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, then pour into the slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper.
  8. Cover slow cooker and cook on Low setting for 2 hours.
  9. Serve soup topped with crumbled tortilla chips.
  10. Note: If the soup cooks too long, the cheese could separate.
  11. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
  12. Stir flour mixture back into soup in the slow cooker; cover and cook on Low setting for 10 to 15 minutes (does not affect POINTS values).
  13. Per serving: 7 SmartPoints; 6 PointsPlus; 5 POINTS (old)

Source : allrecipes.Com

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