Now that the weather has changed, how about warming up to a nice bowl of Cheeseburger Soup? Here is a healthier version to one of my favorites!
1/2 pound lean ground beef or venison
3/4 cup onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 cups fat free chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz reduced fat or fat free American Cheese (I prefer light)
3 tablespoons light butter, divided
1-1/2 cups skim milk
1/4 to 1/2 teaspoon pepper
1/2 cup fat free sour cream
Brown meat with onions, carrots, celery and spices. Add broth and potatoes; bring to a boil. Reduce heat and cover; cook until potatoes are tender, about 10 minutes. Melt butter in skillet and add flour; cook and stir until bubbly. Add to soup and bring to a boil; cook for a few minutes. Reduce heat to low and add cheese, milk and pepper. Cook until cheese melts. Remove from heat and blend in sour cream. Makes 8 servings.