Ingredients
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1 lb (.45kg) Ground BeefI use 96% lean
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2Tbsp Olive Oil
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1 (large) Onion
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2 Carrots
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2 Celery Stalks
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2 Russet Potatoes
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3 Tomatoes
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1 Tbsp Ketchup
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3 cups + 1/2 cup Chicken Stock
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1 Tbsp Dijon Mustard
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1 cup MilkI use skim
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1/4 cup All-Purpose Flour
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8 oz (226g) Cream CheeseI use low-fat
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1-2 cups to your liking Grated Cheddar CheeseI use low-fat
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1 tsp (or to your liking) Salt
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1/2 tsp Black Pepper
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1 bunch Fresh Parsley
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1 (optional) Jalapeño Pepper
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(optional garnish) Bacon
Directions
Steps
|
1
Done
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Peel and dice the onions, potatoes and carrots. Dice the celery. Heat the oil in a large pot. Add the vegetables and cook for 10 minutes on medium, stirring occassionally. (Optional: If you want to add some heat, add a diced jalapeno (remove the seeds first). |
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2
Done
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Meanwhile, cut the tomatoes, remove the seeds and dice them. |
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3
Done
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Add the tomatoes, ground beef, salt and pepper, stir and cook for 5 minutes. |
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4
Done
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Add the 3 cups of chicken stock, milk, dijon and ketchup. Let cook for 10 minutes. |
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5
Done
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Heat the remaining 1/2 cup of chicken stock and whisk in the flour. Make sure there are no clumps. Stir into the soup and let it thicken for 10 minutes. |
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6
Done
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Turn the heat to low. Add the cream cheese and cheddar cheese and stir until melted and creamy. |
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7
Done
|
Season to taste with more salt and pepper. Top with chopped fresh parsely and serve. |
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8
Done
|
VariationsAs an extra garnish, you can top this cheeseburger soup off with bacon crumble or bacon bits. You can replace the potatoes with noodles. |
