Healthy Cheeseburger Soup

Name: Healthy Cheeseburger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 0.7 oz unsalted grass-fed butter; 10.6 oz lean ground beef; ½ onion, peeled and finely sliced; 1 celery stalk, trimmed and diced small; 1 small carrot, peeled and finely sliced; ½ tsp dried mixed herbs; 2 cups warm chicken broth; 1 tsp arrowroot powder; 5.3 oz cheddar cheese, grated; 2 TB sour cream; Fresh herbs of your choice, chopped to garnish

Utterly decadent and moreish, this chunky soup is packed with all the flavors we have come to love in a cheeseburger!

A Minnesota potluck favorite! This chunky soup is packed with all the flavors we have come to love in a cheeseburger! Double the recipe if you are cooking for the family, and enjoy with a thick slice of grain-free bread. I recommend a lean ground beef, like what I used for this recipe.

Serves 2

Healthy Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A Minnesota potluck favorite, this chunky soup is packed with all the flavors we have come to love in a cheeseburger!

Ingredients

0.7 oz unsalted grass-fed butter
10.6 oz lean ground beef
½ onion, peeled and finely sliced
1 celery stalk, trimmed and diced small
1 small carrot, peeled and finely sliced
½ tsp dried mixed herbs
2 cups warm chicken broth
1 tsp arrowroot powder
5.3 oz cheddar cheese, grated
2 TB sour cream
Fresh herbs of your choice, chopped to garnish

Instructions

Have all your ingredients prepped and ready.
Melt half the butter in a large pan or wok and fry the ground beef over high heat until browned. Use a slotted spoon to remove the beef and set aside, leaving the fat and juices in the pan.
Add the remaining butter to the pan and add the onion, celery, and carrot. Fry over moderate heat until the vegetables soften and start to caramelize.
Return the beef to the pan and add the dried herbs and the chicken broth, reserving a few tablespoons of the broth in a small bowl. Bring the mixture to a light simmer for approximately 5 minutes until the soup reduces slightly.
In the meantime, dissolve the arrowroot powder in the little bowl of stock set aside. Add this to the pan, stirring well to combine.
Add the grated cheese (reserving a little for garnish) and stir well until completely melted and the soup reduces further and thickens.
Divide the mixture between two warm bowls and garnish with a dollop of sour cream, the remaining grated cheese, and any chopped herbs of your choice.