Description
A comforting and nutritious Healthy Cheeseburger Soup loaded with lean ground beef, tender vegetables, and creamy Cheddar cheese. This hearty soup features a delicious blend of carrots, celery, onions, and potatoes, simmered in low-sodium broth and thickened with a smooth half-and-half and cornstarch mixture. Perfect for a cozy meal that satisfies the flavors of a classic cheeseburger in a wholesome soup form.
Ingredients
Scale
Meat and Vegetables
- ½ pound lean ground beef
- ½ medium onion, finely chopped
- 2 large carrots, peeled and chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely minced
- 1 pound potatoes, cut into ½” cubes (about 3 medium)
Seasonings and Liquids
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 3 cups low-sodium chicken or beef broth
- 1 cup half-and-half
- 3 tablespoons cornstarch
- 1 cup shredded Cheddar cheese
Instructions
- Cook Beef and Onion: In a large pot or Dutch oven over medium-high heat, cook the ground beef and chopped onion for about 5 minutes, stirring frequently until the beef is browned. Drain excess fat if necessary.
- Sauté Carrots and Celery: Add the chopped carrots and celery to the pot and cook for an additional 5 minutes until the vegetables begin to soften slightly.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, dried parsley, ground mustard, and pepper. Cook the mixture for 1 minute to release the flavors.
- Simmer with Broth and Potatoes: Pour in the low-sodium broth and add the cubed potatoes. Bring the soup to a simmer, then reduce heat to medium-low. Cover the pot and cook for 12 to 15 minutes until the potatoes and carrots are tender.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch. Slowly add this mixture to the soup along with the shredded Cheddar cheese.
- Cook Until Thickened: Reduce the heat to low and stir continuously for 2 to 3 minutes until the soup thickens and the cheese is melted and fully incorporated.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or pepper as desired before serving hot.
Notes
- For a lighter version, substitute half-and-half with milk, but the soup will be less creamy.
- Use low-sodium broth to control the salt content and keep the soup heart-healthy.
- To make it gluten-free, ensure the cornstarch is certified gluten-free.
- This soup pairs well with crusty bread or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
