Cheeseburger Potato Soup
Chopped Romaine Salad
Ingredients
- ¾ lb ground beef
- 2 Tbsp butter
- 2 Tbsp gluten-free all-purpose flour
- ½ tsp garlic powder
- 2 cups gluten-free chicken broth
- 1 russet potato, peeled and cut into 1-inch pieces
- ½ cup heavy cream
- 1 cup shredded Cheddar cheese, divided
Instructions
- Cook beef in a Dutch oven over medium heat 6 to 8 minutes or until beef is browned and crumbly. Remove from pot, drain, and keep warm.
- Melt butter in same pot over medium heat. Add flour and garlic powder; 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 beef; cook 10 minutes or until soup is slightly thickened. Gradually stir in ⅔ cup cheese. Top servings with remaining cheese.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together lettuce and vinaigrette in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
691
|
42
|
733
|
| Fat (g) | 52 | 3 | 55 |
| Sat. Fat (g) | 28 | 0 | 28 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 20 | 4 | 24 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 515 | 149 | 664 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
- Access via App or Online
