In a 4 qt. 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 boil. Stir in milk; heat through.
Serving
Suggestions
toasted buns, cheeseburger toppings and potato wedges
Originally Submitted
4/24/2011
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