All American Cheeseburger Soup Soup and Stew Recipes

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All American Cheeseburger Soup


  • 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 lower-sodium 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 c. ketchup
  • 2 Tbsp. Dijon-style mustard
  • 1 cup whole milk
  • Toasted buns or rolls
  • Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)
  • Nats additional topping suggestions: Worcestershire sauce, and bacon bits

  • Method:

  • In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables 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.
  • 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. I also suggest adding a splash of Worcestershire sauce to really bring it together. The toppings, especially the lettuce and pickles, added a nice balance and contrast to the rich soup.

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