½poundreduced-fat pasteurized process cheese, cubed (I used reduced fat Velveeta)
½teaspoonpaprika
Instructions
In a large saucepan set over medium, combine the broth, vegetables and salt. Bring to a boil and then reduce the heat, cover and simmer until the potatoes are tender, about 15 to 20 minutes.
Stir in the ground beef and 1 cup of the evaporated milk.
In a small bowl, combine the flour and remaining ½ cup evaporated milk until it's smooth, then gradually stir it into the soup.
Bring to a simmer, cook and stir until thick and bubbly, 2 minutes.
Reduce the heat, add the cheese and paprika and stir until melted.
Recipe Notes
Variations:
spicier: for a spicier soup, you can stir in ¼ to 1 teaspoon cayenne pepper with the cheese.
leaner: for a leaner soup, replace the extra lean ground beef with lean ground turkey.
toppings: garnish with a little crispy crumbled turkey bacon or crushed tortilla chips, if desired.
no potatoes: I think this soup would be good with 2 cups of cooked long-grain and wild rice blend instead of the potatoes.