Lean Mean Cheeseburger Soup is a great way to balance out the highly rich foods of the holiday season.
With Thanksgiving, Christmas, New Year’s, and more just around the corner, I think we will need all the help we can get to balance out some of our eating choices. Take every opportunity to “lighten up” where you can, so that you can indulge on the goodies of the holidays.
I took my favorite cheeseburger soup and cut out as much fat as possible, for a leaner, meaner version – with much less guilt.
To begin, heat a tablespoon of coconut oil over medium heat in a Dutch oven. Sauté a pound of ground chicken, a diced onion, and 2 cloves of minced garlic until the onion is tender and the chicken is opaque.
While those are cooking, give three carrots a half inch dice.
Wash a pound of golden potatoes and trim off any eyes. Cut the potatoes into half inch pieces. Leave the skin on for extra fiber, unless you are just vehemently opposed to potato skins. In that case, peel the potatoes before dicing.
Pour 3 cups of vegetable broth into the Dutch oven.
Stir in the potatoes and carrots. Add 2 tablespoons of classic yellow mustard, 3 tablespoons of ketchup, a teaspoon each of black pepper and chipotle chili powder, and a half teaspoon of salt. Bring these to a boil, reduce the heat and simmer for 15-20 minutes or until the potatoes are just fork tender.
Meanwhile, melt 2 tablespoons of butter in a sauce pan. Sprinkle in 2 tablespoons of flour and whisk together. Cook for just a minute over medium heat.
Pour in a cup and a half of skim milk.
Sprinkle in 1/8 teaspoon of turmeric.
Bring this to a gentle boil, stirring continually. Let it boil for one minute and turn off the heat.
Sprinkle 3 ounces of shredded sharp (or extra sharp) cheddar cheese and melt it into the sauce. Pour the cheese sauce into the Dutch oven and stir it into the cooked soup.
Serve with a little extra shredded cheese sprinkled on top.
Enjoy!
Lean Mean Cheeseburger Soup
Ingredients
- 1 Tb coconut oil
- 1 lb ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots
- 1 lb gold potatoes
- 3 c vegetable broth
- 2 Tb classic yellow mustard
- 3 Tb ketchup
- 1 teaspoon black pepper
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 2 Tb butter
- 2 Tb flour
- 1 1/2 c skim, low fat milk
- 1/8 teaspoon turmeric
- 3 ounces cheddar cheese, sharp or extra sharp, shredded
- Extra shredded cheese for topping
Instructions
- To begin, heat the coconut oil over medium heat in a Dutch oven. Sauté the ground chicken, diced onion, and minced garlic until the onion is tender and the chicken is opaque.
- While those are cooking, give the carrots a half inch dice. Wash the golden potatoes and trim off any eyes. Cut the potatoes into half inch pieces. Leave the skin on for extra fiber, unless you are just vehemently opposed to potato skins. In that case, peel the potatoes before dicing.
- Pour the vegetable broth into the Dutch oven. Stir in the potatoes and carrots along with the yellow mustard, ketchup, black pepper, chipotle chili powder, and salt. Bring these to a boil, reduce the heat, and simmer for 15-20 minutes or until the potatoes are just fork tender.
- Meanwhile, melt the butter in a sauce pan. Sprinkle in the flour and whisk together. Cook for just a minute over medium heat. Pour in the skim milk and sprinkle in the turmeric. Bring this to a gentle boil, stirring continually. Let it boil for one minute and turn off the heat.
- Sprinkle in the shredded sharp (or extra sharp) cheddar cheese and melt it into the sauce. Pour the cheese sauce into the Dutch oven and stir it into the cooked soup.
- Serve with a little extra shredded cheese sprinkled on top.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I have a recipe for Cheeseburger Pasta which, like this soup, calls for mustard and ketchup. But it also calls for 2 T dill pickle relish. I bet it would work great in this soup, too!
This looks so delicious, I need to add this to next week’s menu plan! Stopping by from the NaBloPoMo linkup, I am participating for the first time.
A perfect soup to welcome fall!
It is sooooo friggin’ cold where I’m sitting right now, and I would absolutely love to devour a bowl of this soup! It looks and sounds so warm and delicious!!
I’ve never had cheeseburger soup before but boy does this look delicious!
I’m pretty sure that I could serve this and pretend it’s full of guilt! *laugh* Thanks for the awesome recipe.
Haha such a cute name! Great idea for soup
If you can make cheeseburger anything a little lighter, I’m all in!
Lean + cheeseburger soup = a big win! This needs to happen in our house soon!
This sounds great and I love that is is lightened up. The other ones I see online seem to heavy.
I am always on the lookout for great soup recipes since we enjoy them so much during the cooler months! This one is definitely on my must make list!
Boy, does this sound good! All the flavors of a yummy cheeseburger in a hearty soup!
What a perfect meal for a cold winter day!
Looks delicious.
What a delicious looking soup, I could dive right in!! We are soup hounds here and I just said to hubs that I have to stop making it as the freezer is full. We had soup twice yesterday!!
Such a delicious soup! A great recipe to lighten up!
Never had or made cheeseburger soup, but yours look so delicious and light, I’m definitely making your recipe.