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Cheeseburger Soup
INGREDIENTS:
½ pound lean ground beef
½ medium onion, finely chopped
2 large carrots, peeled and chopped
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1 rib chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon Ground mustard
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¼ teaspoon black pepper
3 cups low-sodium chicken or beef broth
1 pound potatoes, cut into ½-inch cubes (about 3 medium)
1 cup half-and-half cream
3 tablespoons cornstarch
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1 cup grated cheddar Cheese
HOW TO USE:
In a large pot or saucepan, cook the ground beef and onions until almost golden brown, about 5 minutes. Drain off fat if necessary.
Add the carrots and celery and cook until slightly softened, about 5 minutes.
Add garlic, salt, parsley, mustard and pepper and cook for 1 minute.
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Add broth and potatoes.Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until potatoes and carrots are tender, 15-20 minutes.
Whisk together the cream and cornstarch and add to the soup along with the cheese, cook and stir over low heat until the soup has thickened. Participate.