Cheesy Hamburger Soup Ww
Warm, comforting, and irresistibly creamy, this Cheesy Hamburger Soup is the ultimate crowd-pleaser for busy weeknights or cozy weekends. Packed with lean ground beef, hearty russet potatoes, colorful veggies like carrots, celery, and corn, and a flavorful blend of dried herbs, this soup delivers big on taste without piling on the calories. A luscious combination of skim milk and reduced-fat cheddar cheese creates the perfect cheesy finish, while low-sodium beef broth keeps it light yet satisfying. Ready in just 50 minutes and yielding six generous servings, this Weight Watchers-inspired recipe is a one-pot marvel that’s as easy to make as it is delicious. Serve it steaming hot with a sprinkle of fresh herbs or extra shredded cheese for a bowl of pure comfort food your whole family will love! Perfect for meal prep or a cozy night in.
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Recipe Information
Ingredients
- 1 pound lean ground beef (93% lean)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups beef broth (low sodium)
- 1 14.5-ounce can canned diced tomatoes (no salt added)
- 1 cup frozen corn kernels
- 1 cup reduced-fat cheddar cheese, shredded
- 1 cup skim milk
- 2 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon cooking spray or olive oil
Instructions
Heat a large pot or Dutch oven over medium-high heat and lightly grease it with cooking spray or olive oil.
Add the lean ground beef to the pot and cook until browned, breaking it into small pieces as it cooks. Once fully cooked, drain any excess fat and set the beef aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Return the cooked beef to the pot. Stir in the beef broth, diced tomatoes (with their juice), diced potatoes, and frozen corn kernels.
Add the salt, pepper, dried oregano, and dried parsley. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.
In a small bowl, whisk together the skim milk and cornstarch until smooth and lump-free.
Slowly pour the milk mixture into the soup, stirring constantly. Let the soup simmer for 5 more minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the shredded cheddar cheese until it is fully melted and incorporated into the soup.
Taste and adjust seasoning if needed with additional salt or pepper.
Serve hot and garnish with fresh herbs or additional cheese if desired. Enjoy!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 247 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
