Superhero Cheeseburger Soup
- 3/4 cup chopped onion (equals one medium sized onion, chopped)
- 3/4 cup diced celery
- 1 teaspoon dried parsley
- 1 tablespoon butter
- 3/4 to 1 pound ground beef, browned
- 2 14.5 oz cans low sodium chicken broth (equals about 3 cups)
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons butter or margarine
- 1/4 cup flour
- 1 1/2 cups milk
- 2 cups yellow cheese, shredded (equals 8 oz diced cheese)
- 1/4 cup sour cream
- salt and pepper to taste
- Brown ground beef, if you have not already done so.
- In Dutch oven or deep pan, saute’ onion, celery and parsley flakes in 1 tablespoon of butter, until crispy tender, about 7 -10 minutes.
- Add broth, browned meat and potatoes to the Dutch oven. Bring to boil. Cover and simmer until potatoes are tender, about 10 minutes.
- Meanwhile in small skillet, melt 3 tablespoons of butter and add 1/4 cup of flour until a thick paste forms. Whisk in milk about half a cup at a time and cook until thickened over medium heat, stirring frequently.
- Add milk and flour mixture to soup, again about half a cup at a time, mixing in well.
- Bring to boil and let boil about 2 minutes. Reduce heat to low.
- Add cheese and stir until cheese melts.
- Remove from heat and stir in sour cream.
- Salt and pepper to taste.
- Serve with a pinch of cheese on top.
- Makes 8 generous servings with approximately 300 calories and 23 grams of carbohydrates.
