Skinny Hearty Cheeseburger Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  3 stalk, medium or 120g

• Garlic

  Raw

  1 tbsp or 9g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Potato

  Flesh and skin, raw

  1 ½ cup, diced or 225g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  1 tbsp or 17g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. In a small skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and set aside.
2. In a large stock pot over medium heat, melt the butter. Add onions, carrots, and celery, cooking for 4-6 minutes until onions are translucent. Add garlic and cook for 1 more minute.
3. Stir in the flour and cook for 1 minute. Whisk in chicken broth and milk, bringing the soup to a boil, then reduce to a simmer.
4. Add potatoes and simmer for 15 minutes, or until potatoes are soft.
5. Stir in cheese, mustard, Worcestershire sauce, salt, pepper, diced tomatoes, and beef. Cook for an additional 5 minutes and serve warm.