Delicious creamy and cheesy Low Syn Creamy Cheeseburger Soup – pure comfort in a bowl and a meal for the whole family to dig in and enjoy!!
To Make this Recipe You need The following ingredients:
400g (14oz) of extra lean ground beef
1 onion, diced
2 carrot, diced
1 clove of garlic
400g (70z) of potatoes, peeled and diced – use a waxy variety of potato
400g (7oz) of butternut squash, peeled and diced
4 cups (960ml) of chicken broth
salt and black pepper
1 cups (240ml) of 2% milk – 1 HEa
plus an additional 120ml of semi skimmed milk – 3.5 syns
120g/3oz of strong good quality cheddar, grated – 4 x HEa’s
2 tbs of cornstarch (or arrowroot or tapioca) – 3 syns
cooking oil spray
fresh chopped Italian parsley
Add the butternut squash to a saucepan, cover with water, season with salt, bring to a boil and simmer until fork soft.
Drain and add to a blender with the 1/2 cup of milk and blend till smooth. Set aside.
Spray a deep pot with some cooking oil spray over a medium high heat
Add the ground beef to the pan, season with salt and black pepper and fry till browned – don’t break up too much, I think this soup works better with bigger chunks of beef, like a burger.
Remove and set aside.
Add the onion, carrot and garlic and fry for 5 mins to soften.
Add the potato and stir to mix together.
Pour in the stock
Bring to a boil and then cover and simmer for 15 mins.
Add back in the beef and the blended butternut squash
Add in the rest of the milk and slowly add in the cheddar cheese stirring as you do, until the cheese has all melted into the soup.
Mix the cornstarch with a little water to make a paste
Add this into the soup and continue to simmer on a low heat until the soup thickens up
Stir in some fresh chopped Italian parsley, season as needed.
Serve and enjoy!!