ALL AMERICAN CHEESEBURGER SOUP

  • 1 Lb. Ground Beef
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Celery
  • 4 Cloves Garlic, minced
  • 2 Tbsp All purpose Flour
  • 2 14.5 Oz, cans of Beef Broth
  • 2 Medium Potatoes, coarsely chopped
  • 1 14.5 Oz. Cans of Diced Tomatoes
  • 8 oz. of Sliced American Cheese
  • 1 6oz. can of Tomatoes Paste
  • 1/4 Cup Ketchup
  • 2 Tbsp. Dijon Mustard
  • 1 Cup Whole Milk
  • 1/4 Cup Pickle Slices

Start by sauteing the onions, when they are translucent, add the beef, garlic and the celery, cook together until the beef is brown and the vegetables are soft.  Add the flour and cook together for about 2 minutes.  Stir in the broth and the potatoes. Reduce heat and cover the pot. 

When potatoes are soft, add the tomatoes, ketchup, mustard and the cheese.  Cook until the cheese melts and the soup return to boil.  Add the milk and bring again to a boil, adding the pickles.

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