Low-Fat Cheeseburger Soup
A hearty and comforting soup combining ground beef with tender vegetables and a creamy cheese sauce made from cheddar powder and fat-free Greek yogurt. This soup offers a flavorful, low-fat twist on classic cheeseburger flavors, perfect for a filling family meal.
Method
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Brown the ground beef on the stovetop adding salt and pepper halfway through cooking.
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When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.
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Add the parsley, ground mustard, dill weed, and chicken broth.
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Cook on low for 3-4 hours, or until the vegetables are tender.
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To make the cheese sauce, mix the cheddar powder and Greek yogurt together. Add the yogurt and cheese mixture to the soup once cooked and the heat has been turned off. Stir well and serve.
Nutrition Information
| Calories | 190kcal |
| Total Fat | 5g |
| Total Carbohydrates | 5g |
| Protein | 19g |
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Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey is a leaner alternative and works well in this soup. It may make the flavor a bit milder but keeps it low-fat.
What if I don't have cheddar powder?
You can substitute with shredded low-fat cheddar cheese or a mild cheese powder supplement. Just adjust the quantity to taste.
Can this soup be made in a slow cooker?
Yes, you can brown the beef on the stovetop, then transfer all ingredients to a slow cooker and cook on low for 3-4 hours until vegetables are tender.
How long does leftover soup keep in the fridge?
Leftover soup will keep well refrigerated for 3 to 4 days in an airtight container.
Is this soup gluten-free?
Yes, as long as the chicken broth and cheddar powder are gluten-free brands, this soup is safe for a gluten-free diet.
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