Cheeseburger Soup-All American

By MJH

Serves 6

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 14 1/2 ounce cans reduced-sodium beef broth
• 2 medium potatoes, scrubbed and coarsely chopped
• 1 14 1/2 ounce can diced tomatoes, drained
• 1 8 ounce package shredded cheddar and American cheese blend (2 cups)
• 1 6 ounce can tomato paste
• 1/4 cup ketchup
• 2 tablespoons Dijon-style mustard
• 1 cup whole milk
• Toasted buns or rolls (optional)
• Toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender, breaking up meat with a wooden spoon; drain off fat.

Sprinkle flour over beef mixture; cook and stir for 2 minutes.
Stir in broth and potatoes.
Bring to boiling, stirring occasionally.
Reduce heat.
Simmer, covered, for 10 minutes or until potatoes are tender.

Stir in tomatoes, cheese, tomato paste, ketchup, and mustard.
Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling.
Caution: boiling will cause cheese to break.
Stir in milk; heat through.
If desired, serve with toasted buns and cheeseburger toppings.