Low Sodium Cheeseburger Soup

Indulge in the comforting flavors of a hearty classic with this Low Sodium Cheeseburger Soup, a guilt-free twist on a beloved favorite. Packed with lean ground beef, tender potatoes, and a medley of fresh vegetables, this creamy soup offers all the richness of a cheeseburger without the extra salt. The use of low sodium beef broth and Worcestershire sauce ensures a flavorful base, while sharp cheddar cheese melts perfectly into the broth for an irresistible finish. Thickened with a light milk and cornstarch blend, this soup achieves a velvety texture that feels indulgent yet wholesome. Ready in just 45 minutes, it's the perfect cozy meal for busy weeknights. Serve it piping hot with a sprinkle of fresh parsley for a pop of color and freshness!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 4 cups low sodium beef broth
• 2 medium potatoes, peeled and diced
• 1 tablespoon low sodium Worcestershire sauce
• 1 teaspoon dried parsley
• 0.5 teaspoon black pepper
• 2 cups skim milk
• 2 tablespoons cornstarch
• 2 cups sharp cheddar cheese, shredded
• 0 fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the ground beef and cook until browned, breaking it apart with a spoon. Once cooked, remove the beef and set it aside, discarding any excess fat.

Step 3

In the same pot, add the diced onions, chopped carrots, and chopped celery. Sauté for 5 minutes or until vegetables are tender.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the low sodium beef broth and add the diced potatoes. Stir in the low sodium Worcestershire sauce, dried parsley, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until potatoes are tender.

Step 7

In a small bowl, whisk together the skim milk and cornstarch until smooth.

Step 8

Slowly pour the milk mixture into the soup, stirring constantly until the soup begins to thicken.

Step 9

Once thickened, return the cooked ground beef to the pot and stir in the shredded cheddar cheese until melted and well combined.

Step 10

Adjust seasoning to taste, adding more pepper if desired.

Step 11

Serve the soup hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3153.2g)

Amount per serving	% Daily Value*
Calories	2495.9

Total Fat 122.2g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 535.7mg	0%
Sodium 2916.3mg	0%
Total Carbohydrate 169.7g	0%
Dietary Fiber 18.3g	0%
Total Sugars 47.0g
Protein 185.1g	0%

Vitamin D 262.7IU	0%
Calcium 2559.6mg	0%
Iron 17.7mg	0%
Potassium 5133.2mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 29.4%

Carbs: 26.9%