I keep this soup lighter and more nutritious by replacing half of the standard potatoes with cauliflower.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-1 Tbsp olive oil
-1 lb ground beef
-6 cups chicken broth
-1/2 tsp pepper
-2 medium sized potatoes, peeled and cubed
-1/2 head cauliflower, cut into florets
-1 c shredded cheddar cheese
-toppings; sliced chives or scallions, shredded cheddar cheese, crumbled bacon
Heat oil in a large pot over medium heat. Add beef, cook, breaking up with a wooden spoon, until beef is no longer pink, about 10 minutes. Drain beef and set aside. Add broth, pepper, potatoes and cauliflower to the pot and bring to a low boil. Reduce heat and simmer until potatoes and cauliflower are tender, about 15 minutes. Use an immersion blender to puree the soup in the pot, then stir in the cooked beef and shredded cheddar. Cook an addition 5 minutes, stirring intermittently, until cheese is melted. Serve with desired toppings.
