- make this recipe
- user reviews ()
- 1 pound ground beef
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 14 1/2ounce cans reduced-sodium beef broth
- 2 medium potatoes, scrubbed and coarsely chopped
- 1 14 1/2ounce 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)
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.
2. 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.
3. 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. If desired, serve with toasted buns and cheeseburger toppings.
- Servings Per Recipe 6,
- cal. (kcal) 477,
- Fat, total (g) 27,
- chol. (mg) 93,
- sat. fat (g) 13,
- carb. (g) 28,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 12,
- pro. (g) 29,
- vit. A (IU) 1215,
- vit. C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1309,
- Potassium (mg) 1047,
- calcium (mg) 343,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
