Active 45 Min

Total 45 Min

Chunky Cheeseburger Soup

Traditional toppings add so much crunch and flavor to this creamy burger soup that you won’t even miss the bun!

• 1 pound 90%-lean ground beef
• 1 cup chopped celery
• ½ cup diced onion
• 4 cups low-sodium beef broth
• 1 cup water
• 4 cups diced peeled potatoes
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 1½ cups low-fat milk
• 1 6-ounce can no-salt-added tomato paste
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 cups shredded Cheddar & American cheese blend
• 1 tablespoon chopped fresh parsley
• Chopped tomatoes, onion and/or dill pickle relish for garnish

1. Cook beef in a large pot over medium-high heat, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 3 minutes. Add broth, water and potatoes. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour. Slowly add milk, stirring constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and mustard.

3. Slowly whisk the milk mixture into the soup and bring to a boil. Reduce heat to a simmer and stir in cheese, a handful at a time. Cook just until the cheese is melted. Remove from heat and stir in parsley. Serve topped with tomatoes, onion and relish, if desired.

Serves 8: 1½ cups each

Calories 405 | Fat 23g (sat 12g) | Cholesterol 82mg | Carbs 23g | Total sugars 8g (added 1g) | Protein 25g | Fiber 3g | Sodium 429mg | Potassium 964mg.

Nutrition bonus: Vitamin B₁₂ (33% daily value) | Calcium (29% dv) | Vitamins A & C (22% dv).