Slow Cooker Cheeseburger Soup
Not only does this sound like a cozy way to warm up on a chilly fall day, it’s a delicious way to do it too! I’ve done a “healthy make over” of a popular soup recipe to drop calories and fat, so we can enjoy this comforting favorite without wrecking our healthy living goals. After all, sweaters should be bulky, not our waistlines!
Ingredients:
3 russet potatoes, peeled and diced into bite-sized pieces- 1 small onion, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 cups low-sodium chicken broth
- olive oil-flavored cooking spray
- 1 pound ground buffalo (or turkey, if you prefer)
- 1 T flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cups fat free half-n-half
- 1/2 cup fat free sour cream
- 2 cups shredded low-fat sharp cheddar cheese (reserving some for optional garnish)
- green onions (for optional garnish)
- sundried tomatoes, julienned (for optional garnish)
Directions:
Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth to the bowl of slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. About 30 minutes prior to serving, spray large skillet with cooking spray and cook ground buffalo (or turkey) over medium heat for 4-5 minutes until browned. To the cooked meat, add flour and cook for 1-2 minutes until meat is coated. Add salt, pepper, garlic powder, half-n-half and sour cream until well combined. Mixture will begin to thicken. Add meat and cream mixture and the shredded cheese to crock pot. Stir to combine all ingredients. Heat through until cheese melts, about 4-5 minutes. Serve warm and top with additional cheese, green onions and sundried tomatoes, if desired.