All-American Cheeseburger Soup

Makes 6 servings

Chantel

ingredients

1 lb. ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 tbsp. all-purpose flour
2 14-oz. cans beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14 1/2-oz. can diced tomatoes, drained
1 8-oz. pkg. shredded cheddar and American cheese blend (2 cups)
1 6-oz. can tomato paste
1/4 cup ketchup
2 tbsp. Dijon-style mustard
1 cup whole milk
Toasted buns or rolls
Cheeseburger topping, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

1
1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetable are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.
2
2. 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. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings.

Source: BHG Feb. 2009