We went camping over the weekend. We were supposed to have campfire burgers Friday night but wound up getting off so late that we just picked up fast food on the way down to Desoto State Park, which meant that when we got home, we had that pound of ground beef thawed and waiting for…something. Ground beef is one of those blank slate kinds of ingredients. You can do oodles of stuff with it–the possibilities are endless. Since the weather has turned colder here in the magnolia state, I opted for soup–a healthier version (I hope) of the cheeseburgers we WOULD have made with the ground beef originally. And this definitely fits the bill at 4 servings for 425 calories and 12.4 grams of fat–considerably healthier than a cheeseburger! Although I will say that this doesn’t exactly taste like a cheeseburger. More like a cheesy potato soup with ground beef. Either way, I feel it’s a worthy entry to Souper Sundays over at Kahakai Kitchen.
- 1 pound browned ground beef, drined and rinsed
- 3 cups chicken stock
- 4 cups diced red potatoes, skin on
- 1 stalk celery, finely diced
- 1 and a half tablespoons dried onion (or half an onion, diced)
- 3/4 cup finely grated carrots
- 2 cloves garlic, minced
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- ground black pepper, to taste
- 8 oz. cubed 2% Velveeta
- 1 cup skimmed milk
- 1/4 cup light sour cream
- Brown, drain, and rinse ground beef.
- Add the beef, stock, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
- Cook on low for 6 hours.
- During the last 30 minutes, add the cheese and milk.
- Once it’s through cooking, add the sour cream and stir until well incorporated.