Cheeseburger Soup

When it's too cold to grill cheeseburgers this is the perfect thing to make.  It tastes EXACTLY like a cheeseburger only in soup form.  

Cheeseburger Soup (adapted from bhg.com)

1 lb. lean ground beef

1 medium yellow onion, diced
2 cloves garlic, minced
2 T. all purpose flour
2 (14 oz.) cans low sodium beef broth
2 medium potatoes, peeled and cut in 1" pieces
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) package shredded cheddar cheese (2 c.)
1 (6 oz.) can tomato paste
1/4 c. ketchup
2 T. dijon mustard
1 c. skim milk
Toasted buns or rolls
Cheeseburger toppings such as pickles, onion, mustard and/or ketchup to garnish (if desired)

In a 4 qt. Dutch oven cook beef, onion and garlic over medium heat until meat is browned and vegetables are tender.  Sprinkle flour on beef mixture; cook and stir for 2 minutes.  Stir in broth and potatoes.  Bring to a boil then reduce heat, cover and simmer for 10 minutes or until potatoes are tender.  

Stir in tomatoes, cheese, tomato paste, ketchup and mustard.  Cook and stir until cheese is melted and smooth and soup comes to a gentle boil.  Stir in milk and heat through.  Serve with toasted buns and cheeseburger toppings (if desired.)

This can easily be made ahead and stored in individual containers in the fridge.

6 servings (391 calories each serving) according to my calculator on loseit.com