Cheeseburger Soup

Yippee! I love when I have no idea what I’m going to make for dinner and then am pleasantly surprised when it actually turns out…and is yummy! It has been freezing here and I had been hungry for a good hearty soup but I have to admit, I’m not a huge soup fan. Don’t get me wrong, I like it, but it’s not on my go-to list and I really only feel like having it when it’s cold outside. I might have to change my thinking after this one!

I really hope you get a chance to try this; it was super easy and completely comforting. Bonus is that it’s low in cals and good for you since it’s loaded with our favorite superfood (or in this case, souper…haha, I slay me!): sweet potatoes.

Ingredients:

1lb extra lean (96%) ground beef

2 medium celery stalks, chopped

1 medium Vidalia onion, chopped

2 cloves garlic, minced

2 medium sweet potatoes, baked, and mashed

1T all-purpose flour

½ cup fat free evaporated milk

3 cups reduced sodium chicken broth

1-14.5oz can diced tomatoes, drained

4 oz. 2% Velveeta Cheese

½ tsp Paprika

Salt and Pepper, to taste

Non-stick spray

Preparation:

· (While I was cutting up the onion and celery, I threw the sweet potatoes into the microwave on high for about 6 minutes. Don’t forget to poke them with a fork! When they are done, scoop out the insides and discard the skins)

· Spray a medium sized stockpot with non-stick spray and heat over medium heat.

· Sauté the celery, onion and garlic until the celery begins to soften – about 8 minutes.

· Once the veggies are done, remove them to a blender or food processor along with the sweet potatoes and give them a few pulses to blend everything together. (You might have to add a little bit of chicken stock to help.) Set aside.