Skinny Hearty Cheeseburger Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  12 oz or 340g

• Butter

  Unsalted

  3 tsp or 14g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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

  3 tsp or 15g

• Worcestershire sauce

  3 tsp or 17g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

Directions

1. Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat and set aside.
2. Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery; cook until the onions are translucent, 4–6 minutes. Stir in the garlic and cook 1 minute more.
3. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the chicken broth, then the milk. Bring just to a boil, then reduce to a gentle simmer.
4. Add the potatoes and simmer until tender, about 15 minutes.
5. Stir in the cheddar cheese, Dijon mustard, Worcestershire sauce, salt, pepper, chopped tomatoes, and the cooked beef. Simmer, stirring, until the cheese is melted and the soup is hot, about 5 minutes. Serve warm.