Hearty Skinny Cheeseburger Soup

Ingredients

• ½ pound lean ground beef
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 small carrots, shredded (about ½ cup)
• 3 stalks celery, diced (about ½ cup)
• 1 tablespoon minced garlic
• 3 tablespoons white whole wheat flour
• 2 cups low-sodium chicken broth
• 2 cups skim milk
• 2 Russet potatoes, peeled and medium dice
• 1½ cups reduced-fat mild cheddar shredded cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tomato, diced

Instructions

1. Heat a small skillet over medium-high heat, and brown the ground beef. Drain any excess fat, and set the beef aside.
2. In a large stock pot over medium heat, melt the butter. Add the onions, carrots, and celery, cooking for about 4-6 minutes until the onions become translucent. Add the garlic, cook for an additional 1 minute.
3. Stir in the flour and cook for 1 minute, then whisk in the chicken broth and milk. Bring the soup to a boil, then reduce to a simmer.
4. Add the potatoes, and simmer for 15 minutes, or until the potatoes are soft.
5. Stir in the cheese, mustard, Worcestershire sauce, salt, black pepper, diced tomatoes, and set-aside beef.
6. Cook for an additional 5 minutes, and serve warm.

Nutrition Information