I must admit that I have been in total soup mode lately. I think it's something that happens to me every fall once it finally starts to cool off here in Texas. Of course, it doesn't help that there's been a head cold running around the house for a couple of weeks now too.
Thankfully, we're going to even be getting down into the 70's during the days this week along with some chances for rain, whoohoo! Just in time too. There's a fall festival at my daughter's school this weekend and I'm ready to get into the spirit of Halloween all the more. Pun totally intended.
One of our traditional family favorites no matter the time of year is definitely cheeseburgers. Generally, if we can't think of anything else to grill/cook we end up with burgers and hotdogs. Today I'm taking this delicious staple and transforming it into a better-for-you hearty soup!
Since not much goes better with a good cheeseburger than potato chips or french fries, I decided to dice up the potatoes and cook them in along in the soup; avoiding the heaviness that comes along with frying things, plus it makes for a meal-in-a-bowl!
This is definitely a perfect rainy-day soup, it's hearty, filling and full of the good stuff. I even snuck in some fresh vegetables to the soup to further bulk it up with the things you want your family to eat more of.
The end result was this fabulous cheesy burger infused soup. The only thing that made it better was topping it off with the burger favorite accoutrements like cheese, mustard, tomatoes and pickles!
I couldn't think of a better healthy swap out for a burger and fries than this lovely and rather guilt free soup. I topped mine with my traditional burger toppings, but feel free to experiment your your favorites too.
Psst, if you want to make it your own... say as a bacon cheeseburger just add some cooked bacon bits. Or for some extra kick, try pickled jalapeños!
Skinny Cheeseburger Soup
Servings: 8 • Size: About 1 1/2 Cup • Calories: 314.7 • Fat: 14.4 g • Carb: 17 g • Fiber: 2.6 g • Protein: 28.5 g • Sugar: 2.9 g • Sodium: 223.4 mg
1 Lb. Extra Lean Ground Beef
1 White Onion, Chopped
2 Celery Stalks, Chopped
2 Medium Carrots, Chopped
2 Garlic Cloves, Minced
1 Tsp. Worcestershire
3 Tbsp. Whole Wheat White Flour
3 C. Unsalted Chicken Stock (Divided)
2 C. Reduced Fat 2% Milk (I used Horizon Organic brand.)
2 Medium Potatoes, Diced
1 1/2 C. Reduced Fat Shredded Cheddar Cheese (I used Horizon Organic brand.)
Salt & Pepper to Taste
Optional Toppings: Chives, Tomato, Pickles
Heat a large stock pot over medium-high heat and add in the ground beef; cook until browned, about 5 minutes; set aside.
Add the, onion, celery carrots, garlic, Worcestershire, and 1/4 c. of the chicken stock into the large pot.
Cook, stirring occasionally until the onions are tender.
Whisk in the flour and cook for about another minute.
Gradually add in the chicken stock and milk; cook whisking constantly until starting to thicken.
Stir in the potatoes and ground beef bring it all to a boil.
Reduced heat to low and simmer for about 15 minutes or until the potatoes are tender; stirring occasionally.
Once the potatoes are tender remove the pot from the heat, stir in the cheese until melted and season with salt and pepper to taste.
Divide evenly among bowls and serve right away.
Enjoy with your favorite burger toppings.
This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.