"Cheeseburger" Potato Soup
Ingredients
- 1 (8-oz) pkg frozen veggie crumbles (see Note)
- ½ cup chopped onion
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 3 cups chicken broth
- 1 russet potato, peeled and cut into 1-inch pieces
- ½ cup heavy cream
- 1 cup shredded Cheddar cheese
Instructions
- Cook crumbles, onion, celery, and garlic in a Dutch oven over medium heat 10 to 12.
- minutes or until crumbles are thoroughly heated; drain and set aside.
- Melt butter in same pot over medium heat. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth.
- Add potato; bring to a boil, reduce heat, and simmer 10 minutes or until potato is just tender.
- Stir in cream and reserved crumbles mixture; cook 10 minutes or until soup is slightly thickened. Gradually stir in cheese until melted.
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