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Cheese Burger Soup

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Who doesn't like a great cheese burger?! That said, you'll LOVE this Cheese Burger Soup recipe!

Weight Watcher points per serving: 5 (Prior to Points Plus)
And without the addition of the fire-roasted tomatoes

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Rate this recipe 4.8/5 (5 Votes)
Cheese Burger Soup 1 Picture

Ingredients

  • 2 sprays cooking spray (I used a little olive oil too...WW wants you to have oil daily)
  • 1 medium garlic clove, minced
  • 1 medium onion, chopped
  • 1 medium stalk celery, chopped
  • 1 pound uncooked lean ground beef (with 7% fat)
  • 2 tablespoons all purpose flour (I used 3 because I like it thick)
  • 3 cups canned chicken broth, divided
  • 1 cup low-fat evaporated milk
  • 8 ounces Velveeta, 2% reduced fat cheese, cubed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Baked low fat tortilla chips, crumbled
  • 1 can fire-roasted tomatoes (optional)

Details

Servings 8

Preparation

Step 1

Coat large nonstick skillet with cooking spray and heat over med-high heat for about 30 seconds. Add garlic, onion, and celery; cook, stirring frequently, until veggies are tender, about 5 – 10 minutes.

Coat a 3-qt. or larger slow cooker with cooking spray; spoon in vegetables. (A crockpot liner would work nicely too).

Place same skillet over medium-high heat and brown beef; breaking up meat with a wooden spoon as it cooks, about 5 – 6 minutes; pour off any liquid and add meat to slow cooker.

In small cup, combine flour and 1/2 cup broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2-1/2 cup broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with wooden spoon, then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hrs.

Serve soup topped with crumbled chips.

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