Dairy Free Cheeseburger Soup

 Dairy Free Cheeseburger Soup

This soup is one of my favorite things to eat on a chilly fall night. The little tang from the mustard in the soup gives it that cheeseburger flavor, and blending the veggies makes have a great texture! You can sprinkle a little dairy free cheese on top, So Delicious Brand is my favorite for their ingredients and taste! I love to freeze this soup in individual servings using my "souper cubes" to heat up for a quick lunch! 

 Dairy Free Cheeseburger Soup

Serves 4 ( you can double the recipe to feed a larger crowd, )

Ingredients 

1 lb ground beef

1 cup peeled and diced carrots

3 cups diced russet potatoes (or use 3 cups Ore Ida Frozen diced hash brown potatoes) 

4 cups chicken broth

2 tsp salt divided 

1/2 tsp onion powder

1 tsp dried parsley 

2 tsp yellow mustard ( mustard from a bottle not mustard powder)

Optional toppings: chopped up pickles, jalapeños, cheese, sour cream, and bacon! 

note: the salt may need to be adjusted based on if you are using low sodium chicken broth, this recipe was made using Pacfic Brand Organic Chicken Broth that has a medium salt level. If you double the recipe double everything but the salt, start with the 2 tsp and add more if needed. 

Directions

1) In a large dutch oven or soup pot over medium high heat add the ground beef and 1 tsp salt. Brown the meat for 5-6 min until cooked through and remove to a dish.

2) In the same pot add the diced carrots, potatoes, chicken broth, onion powder, and 1 tsp of salt. Bring to boil and then reduce to a simmer. Cook for 15-20 minutes or until the potatoes and carrots are cooked until fork tender. 

3) Stir in the yellow mustard and dried parsley. Remove two cups of the soup and puree in a high speed blender for one minute until smooth. 

4) Add the puree and the ground beef back to the soup pot and simmer on low for 5 minutes. 

5) Taste and adjust salt if needed. 

Serve with a sprinkle of dairy free cheese, bacon , and chopped pickles or jalapeños if you want! 

Enjoy!

This will keep for 3 days in the refrigerator and also freezes really well in individual servings.