This is a perfect dairy free version of one of my favorite soups. Servings 4 Prep Time 20 Cook Time 20


1 lb extra lean ground beef 1 cup shredded carrots 1 cup finely diced celery 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley flakes 6 tablespoons dairy free margarine (we like Smart Balance or Earth Balance) 1/2 cup Better Batter Gluten Free flour 5 cups chicken broth 2 cups df milk (we like So Delicious) 6 cups peeled, diced potatoes, cut into about 1 inch cubes. 3 cups Follow Your Heart Dairy or Daiya dairy free cheddar or American cheese alternative (or use your favorite brand, we like Chao) - about 3 packages 1 teaspoon salt ½ teaspoon pepper 1 small jar dill pickle slices - drained and chopped fine 1 cup finely chopped onion 1 tomato, chopped fine 1 Tbsp yellow mustard 1 Tbsp ketchup 8 oz df sour cream alternative (we like Daiya or So Delicious) - optional


Brown the ground beef in soup pot. Scoop out and set aside. In the same saucepan add margarine, then saute the shredded carrots, celery, basil and parsley flakes. Add the Better Batter Flour and stir constantly until the veggies are coated and the fats are absorbed. Add the broth, df milk, potatoes and cooked beef and stir until combined. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. Stir in the df cheese, salt, pepper, pickles, onion, tomato, mustard, and ketchup. Cook - stirring constantly - until cheese melts. Remove from heat and blend in optional df sour cream. Top with additional cheese alternative (we like Daiya) and sliced green onions if desired.