Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup


In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..


Follow Me

Instagram: @eatdrinkbe

Twitter: @eatdrinkbeKari

Facebook: Eat, Drink & Be Kari



Skinny Mustard Hashbrown Casserole

Skinny Mustard Hashbrown Casserole

No Cream of Crap Soup, No Mayonnaise, No Sour Cream, No Butter

No Cream of Crap Soup, No Mayonnaise, No Sour Cream, No Butter



Skinny Mustard HashBrown Casserole

1 bag (20 oz) frozen shredded HashBrown Potatoes

1 cup Greek Yogurt

1/4 cup low-sodium broth (i used veggie..chicken would be fine too)

1/4 cup 2% Milk  (use at least 2%….need the fat to work as a binder)

1 heaping T good Grainy Mustard

1/3 Onion (i used red…whatever you have on hand) grated in for juice, then dice a bit up

2-3 cloves minced Garlic (or you can grate this in too)

1 tsp Italian Seasoning

1/2 tsp Dry Ground Mustard

1/2 tsp Fresh Cracked Black Pepper

1/2 tsp Salt

1 cup FRESHLY GRATED Shredded Cheese (i used a nice quality sharp cheddar…. don’t use cheap, pre-shredded or low-fat cheese!!! Trust me,  it won’t melt right and the HB consistency will be off)

Mix all together in a bowl.  Spray glass or ceramic dish…DO NOT USE METAL!!! Never use metal pans when working with yogurt!!! The acidity will affect the taste….not in a good way!

Pour in GLASS or CERAMIC dish and bake 350 for at least an hour.

I also topped mine with smoked sweet paprika before baking.  You could use chili powder, reg paprika, etc…

***if you don’t have fresh garlic or onions you can substitute 1 tsp garlic powder and 1 tsp onion powder***

This SKINNY version was soon tasty….and, even better the next day!



Breakfast is served!


IG: @eatdrinkbe

FB: Eat, Drink & Be Kari

Twitter: @eatdrinkbeKari

Pinterest: eat.drink.beKari

Bon Appétit!!!