Cheeseburger Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 258.7
- Total Fat: 11.3 g
- Cholesterol: 50.7 mg
- Sodium: 733.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.7 g
- Protein: 21.5 g
View full nutritional breakdown of Cheeseburger Soup calories by ingredient
Introduction
I adapted this recipe from Cuisine at Home. I used 1% milk and fat free cheese in place of whole milk and full fat cheese. I really like the butter in the recipe, so didn't change that, but for those looking for less saturated fat, could probably substitute oil I adapted this recipe from Cuisine at Home. I used 1% milk and fat free cheese in place of whole milk and full fat cheese. I really like the butter in the recipe, so didn't change that, but for those looking for less saturated fat, could probably substitute oilNumber of Servings: 8
Ingredients
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1 lb ground sirloin (90% lean)
1 cup chopped onion
3/4 cup diced celery
1/2 cup diced carrot
1 tsp minced garlic
3 cups chicken broth
2 cups peeled, diced, russet potatoes
1 tsp dried basil
4 TBL unsalted butter
1/4 cup flour
1 1/2 cups 1% milk
1 3/4 cups fat free shredded cheddar cheese
1/4 cup ketchup
2 Tbl prepared mustard, yellow or spicy brown
Salt and pepper to taste
Directions
Brown beef in 1 Tbl butter in a large pot over medium heat. Cook until the meat begins to brown, then add the onion, celery, carrot and garlic. Saute about 10 minutes.
Stir in the broth, potatoes, and basil; bring to a boil, reduce heat, and simmer for 10-12 minutes, or until the potatoes are cooked through.
Melt 3 Tbl butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the soup and bring to a boil Reduce heat to a simmer.
Add cheese, ketchup and mustard, salt and pepper, stirring until cheese is melted.
Serve with chopped pickles, if desired.
Makes 8 1/2 cups.
Serving size 1 cup.
Number of Servings: 8.5
Recipe submitted by SparkPeople user SUEB0357.
Stir in the broth, potatoes, and basil; bring to a boil, reduce heat, and simmer for 10-12 minutes, or until the potatoes are cooked through.
Melt 3 Tbl butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the soup and bring to a boil Reduce heat to a simmer.
Add cheese, ketchup and mustard, salt and pepper, stirring until cheese is melted.
Serve with chopped pickles, if desired.
Makes 8 1/2 cups.
Serving size 1 cup.
Number of Servings: 8.5
Recipe submitted by SparkPeople user SUEB0357.