Good & Good For You: Ground Beef, Potato, & Veggie Chowder
Posted Feb 10 2013 8:43am
There's something about cold, rainy nights that demand soup, isn't there? Something warm and comforting on the inside to combat the dreariness of the outside. This soup started out as a simple potato and milk soup but then Hubby Gene said "Can you put hamburger in it?" I thought "Why not?" I knew I'd put lots of onion and celery in it, but on the heels of the ground beef addition, I also chopped fresh parsley, sweet red and green pepper, carrots, and fresh mushrooms so that our Yukon Gold simple potato soup became a very hearty and tasty ground beef, potato, and tons of veggies chowder, so yummy it's a pleasure to eat leftovers the rest of the weekend.
Ground Beef, Potato, & Veggie Chowder
Recipe by Glenna Anderson Muse
1 lb Extra lean Ground Beef
2 cloves garlic, minced
1 medium onion, diced
1 cup carrot, julienned or diced
1 cup celery (tops with leaves work great in this), diced
1/2 cup (total) green and/or red pepper, diced
4 medium Yukon potatoes or 2 large russet baker potatoes, diced, with skins
1 large bay leaf
1 tsp dried basil
Salt and pepper to taste
1 Tbsp fresh parsley (or 2 tsp dried) plus a few sprigs for garnish
2 cups fresh Mushrooms, washed and quartered
1 quart Beef broth
8 pz. fat free Cream Cheese
1 cup 2% Milk
1 cup Instant Mashed Potato Flakes
Cook's Note: I keep a small box of instant mashed potato flakes in my pantry specifically for thickening soups. It gives very close to the same mouth feel, creaminess, as a white sauce base but for a fraction of the calories and no fat. 1 cup of the potato flakes only adds 200 calories to the entire pot of soup, roughly 20 calories per bowl.
1) Clean and dice all the vegetables.
2) In a 4 qt dutch oven or soup pot over medium heat, brown ground beef and drain any excess fat.
Add garlic, onion, celery, pepper, and carrot and saute until onion is translucent.
Add potatoes (but not mushrooms until the end), herbs, 1 tsp each salt and pepper, and beef broth plus enough water, if needed, to cover all the ingredients plus one inch. Bring to boil, turn heat down to simmer, and cook for approximately 15-20 minutes or until all vegetables are tender but not mushy.
3) Add mushrooms, milk, and cream cheese. Continue to cook another 10 minutes or until cream cheese has melted.
Turn off heat and add the potato flakes. Let rest for 5 minutes, stirring occasionally until soup is creamy.
Taste and add more salt/pepper if needed. Garnish with parsley.