Cheeseburger Soup

This is such a great soup on a fall evening. It's especially great if you love a good cheeseburger. This is hearty, quick to put together and a great anecdote to a chilly evening. 

Ingredients (serves 4):

1 pound extra lean ground beef

1/3 cup chopped onion

¼ cup chopped celery

1 teaspoon grill seasoning (I used Montreal steak seasoning)

½ teaspoon dry mustard

3 cups chicken broth

1 large russet potato, diced

4 ounces American cheese, diced (like Velveeta Light®)

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon black pepper

Directions: In a large non-stick pot, brown the ground beef. Add in the onions and celery and cook for 3 minutes. Add in the grill seasoning, dry mustard, broth and potato.

On a piece of wax paper, toss the diced cheese with the corn starch. Bring the soup up to a boil and then add the cheese/cornstarch to the soup, stirring to combine. Add in the salt and pepper. Once the soup has boiled for 3 minutes, drop to a simmer, cover and cook for 20 minutes or until the potato pieces are fork tender. Taste and adjust the seasoning to your liking.