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All American Cheeseburger Soup

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  • All American Cheeseburger Soup

    I found this recipe recently online, not sure where exactly, but probably from an email from one of many recipe sites. I just had to try this out and it was great, Ken loved it too. It's comfort food in a bowl. The only thing I did different from the recipe was to put about 2 tsp Pickapeppa Sauce in it to give it a bit of a kick, and that was a good choice. I topped it with dill pickle relish and fresh chopped red onion and served toasted, buttered buns with it. YUM!!!

    All American Cheeseburger Soup
    Start to Finish: 40 minutes

    · 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 cup 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)


    1. 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.

    2. 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. Makes 6 main-dish servings.

    Nutrition Facts
    · Calories 477,
    · Total Fat (g) 27,
    · Saturated Fat (g) 13,
    · Monounsaturated Fat (g) 9,
    · Polyunsaturated Fat (g) 2,
    · Cholesterol (mg) 93,
    · Sodium (mg) 1309,
    · Carbohydrate (g) 28,
    · Total Sugar (g) 12,
    · Fiber (g) 4,
    · Protein (g) 29,
    · Vitamin C (DV%) 44,
    · Calcium (DV%) 34,
    · Iron (DV%) 20,
    · Percent Daily Values are based on a 2,000 calorie diet

    · Charlene’s notes: I added about 2 tsp. Of Pickapeppa sauce to the soup and topped it with dill relish and chopped red onion.