Cheeseburger Soup-adapted from WeightWatchers
Total Time: 2 hours
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 3 cups chicken broth, divided
- 1 cup low-fat evaporated milk
- 8 ounces cheddar cheese, shredded
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Tortilla chips, for serving
Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Saute garlic, onion and celery until tender, about 5 minutes. Place into a lightly greased 5-quart slow cooker.
In the same skillet, brown the ground beef. Pour off any grase and add to the slow cooker.
In a small bowl, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet, and pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.