Cheeseburger soup

Tuesday, October 01, 2013

Are you hungry? Well, you're about to be.

The other day I was saying to myself, "Renown Super Model Courtney [that's what I call myself], you love eating cheeseburgers more than most people, but what if we could find a way to get cheeseburgers into your belly even faster and with minimal chewing?"

I was like, "Internal Dialogue, you have my full attention."

Ever been so tired from a long day at work that you don't even have the energy to chew? (I personally have never been too tired to eat, but maybe you have.) Ever crave a juicy cheeseburger, but the thought of having to open you mouth wide enough to fit sandwich feels like an impossible feat?

Well, do I have the solution for you!

Introducing Cheeseburger Soup!



I subscribe to some email blast that sends me a new recipe every day and when I saw "Cheeseburger Soup" in my inbox, I couldn't resist. In my opinion, cheeseburgers are a very summery food (think backyard barbeques), whereas soups are traditionally cold-weather meals. Merging the two is so ingenious, I can't believe we haven't designated a national holiday in its honor.

Yesterday's rainy weather was perfect for trying out this new soup recipe. I delegated the veggie chopping responsibility to my husband since I'm incapable of wielding a knife without causing myself bodily harm and in less than 30 minutes, I had a large, simmering pot full of cheesy, hearty goodness.

I took the original recipe and modified it ever-so-slightly to fit our personal dietary needs.

For cheeseburger soup, you will need the following:
  • 1 lb of ground turkey
  • 3/4 cups of shredded carrots
  • 3/4 cups of chopped green peppers
  • about 4-5 cups of peeled and cubed Russet potatoes
  • 2 cups shredded cheddar cheese
  • 3 cups of fat-free chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup skim milk
  • 1/2 cup low-fat sour cream
  • minced garlic (about a teaspoon)
  • 2 tablespoons of butter
  • basil 
  • salt and pepper
Directions:
  1. Brown turkey with garlic in a large pot over medium heat (do not drain). Add shredded carrots and peppers, cooking until vegetables are soft.
  2. Next, add the the chicken broth and potatoes to the pot and bring to a boil. Boil until potatoes are soft (about 10 minutes). Reduce heat and continue to simmer.
  3. In a small skillet, melt the butter and mix in flour until the flour is fully dissolved (like a roux). Then slowly add the milk, stirring constantly until smooth.
  4. Slowly add the milk mixture to the soup (again, stirring constantly). Bring the soup to a boil and then reduce the heat back to a simmer. Add cheese and stir until melted, then mix in sour cream until heated throughout. 
Garnish as desired and enjoy!

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