MarkX ~ Cheeseburger Soup

2 lb 96% lean ground beef

Hamburger seasoning or salt/pepper

1 large onion, diced

1 Tb light butter

1 box (32 oz) Reduced Sodium Chicken Broth

~1/2-3/4 of a 2 lb log (so, approx 1-1.5 lb) of 2% Velveeta Cheese (On the show, she used Cheese sauce from a can, but all I found was Cheese Wiz, and thought Velveeta would work better)

1-1.5 pint Fat Free Half & Half

1 Tb flour

1 Tb cold water (may take a bit more)

3 medium tomatoes, diced

1/2 head of lettuce, shredded

Directions:

In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Drain and set aside.

In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.

Add the chicken broth (she used a chicken base–like bouillon + water–but I think it is just easier to use broth), the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.

In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery (if that makes sense). Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).

Add the ground beef to the soup pot, turn down to medium low heat.

Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat.

I NEVER would have thought that lettuce in a soup would be good, but it really, really is!

This is comfort food at its greatest, ladies! MMMMMMMMM

Now, what's the damage you may ask? Well, it's not horrible, really!

Nutritional Information:

Servings: This makes about 14 cups of mixture—so 9 servings

Per serving (1.5 cups);

Calories: 359

Fat: 12 g

Fiber: .9 g