Creamy Burger Bowl #SP5

• 3 12 cups Simply Potatoes Rosemary & Garlic Red Potato Wedges
• 32 ounces chicken broth, divided
• 1 lb 90% lean ground beef
• 8 ounces colby-monterey jack cheese, shredded, divided
• 12 cup scallion, thinly sliced (whites and greens)

1. Place the Simply Potatoes Rosemary and Garlic Potato Wedges and all but 1/4 cup chicken broth into a large pot.
2. Bring to a boil.
3. Reduce the heat and simmer for 10 minutes.
4. Meanwhile, cook the beef and remaining 1/4 cup chicken broth in a non-stick skillet.
5. Over medium heat, cook the meat, being sure to break the meat into small crumbles as it cooks.
6. Cook for approximately 5-7 minutes or until cook through.
7. Working in two batches, puree the broth and potatoes in a blender fitted with a top vent.
8. Puree for one minute until smooth.
9. Combine the potato puree and cooked meat.
10. Stir in all but 1/2 cup of the shredded colby cheese.
11. Ladle the soup into 4 bowls.
12. Top with the remaining shredded cheese and scallions.

potatoes, chicken broth, ground beef, colbymonterey, scallion

Taken from www.food.com/recipe/creamy-burger-bowl-sp5-514435 (may not work)