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Extra Veggie Cheeseburger Soup

This recipe turns the flavors of a cheeseburger into a hearty soup. It uses ground beef, cheddar cheese, and potatoes, but also includes finely diced vegetables and riced cauliflower that melt into the background. The soup gets its creamy texture from a flour-based roux and a finishing stir of milk and cheese.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Ingredients (~4 servings)

  • 1 1/2 tsp olive oil
  • 2/3 lb lean ground beef
  • 1/3 large onion chopped
  • 1 large carrot peeled and diced small
  • 1 stalk celery diced small
  • 2 cloves garlic minced
  • 1 1/2 Tbsp all-purpose flour
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1 1/3 cups frozen riced cauliflower
  • 3 1/3 cups low-sodium chicken broth
  • 2/3 lb small yellow potatoes cut into ¼-½ inch pieces
  • 1 1/3 cups packed baby spinach roughly chopped
  • 2/3 cup low-fat milk
  • 2.5 ounces shredded cheddar cheese plus more for serving

Instructions

  • Heat olive oil in large pot over medium-high heat.
  • Brown ground beef until crumbled, about 5 minutes.
  • Add onion, carrot, celery, and garlic; cook until softened, 3-4 minutes.
  • Stir in flour, salt, pepper, garlic powder, onion powder, and paprika; cook 1 minute.
  • Add riced cauliflower and chicken broth, scraping up browned bits.
  • Add potatoes, bring to simmer, cook uncovered until potatoes are tender, 12-15 minutes.
  • Stir in spinach, milk, and cheese until spinach wilts and cheese melts.
  • Season to taste and serve topped with extra cheese.

Notes

Soup will thicken as it cools. Store leftovers in airtight container up to 3 days.
Tried this recipe?Leave a comment below & let me know!