Prep 20 mins
Cook 25 mins
Creamy, delicious, YUM! You can toast some hamburger buns and even serve this with the traditional burger toppings, i.e. pickles, ketchup, lettuce, mustard, onions, etc.!
- 453.59 g lean ground beef
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 29.58 ml flour
- 2 (793.78 g) can beef broth
- 2 medium potatoes, scrubbed and coarsley chopped
- 396.89 g can diced tomatoes, drained
- 226.79 g cheddar and american blend cheese, shredded
- 170.09 g can tomato paste
- 59.14 ml ketchup
- 29.58 ml Dijon mustard
- 236.59 ml whole milk
- Saute beef, onion, celery and garlic over med. heat until meat is browned and veggies tender; drain off fat.
- Sprinkle flour into beef mixture, stir and cook 2 minutes. Add broth and potatoes and bring to a boil, stirring occassionally. Reduce heat and simmer, covered, for 10 minutes or until potatoes are done.
- Add tomatoes, cheese, tomato paste, ketchup, and mustard. Cook until cheese is melted, soup is smooth and just comes to a gentle boil. Stir in milk and heat through.
- Serve with toasted buns and toppings of your choice!
We had Cheeseburger Soup at a local restaurant, Backstreets, and I was trying to find a copycat for it, this was close. I used rotel in place of the tomatoes, celery, and onions. I also pureed half the can of rotel. I used 2% Milk and extra cheese. We really like this, I'll keep tweaking it to see if I can get it closer to theirs.
Sort of like eating a cheesburger with a spoon. Very tasty, easy and inexpensive to make. The ketchup and mustard give the soup a nice tanginess. I used fat free half and half instead of whlole milk. This was yummy. Thanx for posting.