2 lb 96% lean ground beef
Salt to taste
McCormick Hamburger seasoning
1 large onion, diced
1 Tbsp butter
1 box (32 oz) Reduced Sodium Chicken Broth
1/2-3/4 of a 2 lb log Velveeta Cheese
1-1.5 pint Half & Half
1 Tbsp flour
1 Tbsp cold water (may take a bit more)
3 medium tomatoes, diced
1/2 head of lettuce, shredded
In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Salt to taste. Drain and set aside.
In a large soup pot over medium heat, add 1 Tb butter, and diced onion. Allow the onion to sweat. When the onions become translucent, you are ready to continue.
Add the chicken broth, the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.
In a small bowl, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery. Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).
Add the ground beef to the soup, turn down to medium low heat.
Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to eat.
Servings: This makes about 14 cups of mixture—so 9 servings