Ingredients: |
Ingredients: 2 lb 96% lean ground beef
Hamburger seasoning or salt/pepper
1 large onion, diced
1 Tb light butter
1 box (32 oz) Reduced Sodium Chicken Broth OR 1Tsp. of Chicken Base
~1/2-3/4 of a 2 lb log (so, approx 1-1.5 lb) of 2% Velveeta Cheese
1-1.5 pint Fat Free Half & Half
1 Tb flour
1 Tb cold water (may take a bit more)
3 medium tomatoes, diced
1/2 head of lettuce, shredded
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Directions: |
Directions:In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Drain and set aside.
In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.
Add the chicken broth (she used a chicken base–like bouillon + water–but I think it is just easier to use broth), the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.
In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery (if that makes sense). Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).
Add the ground beef to the soup pot, turn down to medium low heat.
Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat. |
This recipe for Cheeseburger Soup is from