Cheeseburger Soup

From the kitchen of One Perfect Bite...About a year ago, I featured a recipe for a  soup that actually tasted like a loaded baked potato. That recipe can be found here. I was pleased with the soup, so it seemed only natural that I also try a  recipe for a cheeseburger soup that was popular at the time. Everyone making it thought its flavors resembled those of a cheeseburger and I was curious to hear what  verdict my homies would return. As it turned out, they liked it, so I made it again for their lunch today. Now, I must be honest with you. I suspect this soup is a guy thing. I certainly was not impressed by it, mainly because I thought the mustard used in its preparation  overwhelmed the other flavors in the soup. Not so my gentlemen, who, to a man, raved about it and thought the mustard is what actually made the soup a standout. While I can't give the soup a rave review, the fact that so many liked it makes it feature fodder. I would caution you to add the mustard gradually and taste as you go. Hopefully, I haven't scared all of you away and at least some are brave enough to give the recipe a try. Here is how the soup is made.

Cheeseburger Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound ground beef
1/2 cup chopped onion (from 1 medium-sized onion)
1/2 cup chopped celery (from 1 stalk)
2 cloves garlic, minced
2 tablespoons all-purpose flour
Two 14-ounce cans reduced-sodium beef broth
2 medium-sized potatoes, chopped coarsely
One 14 1/2-ounce can diced tomatoes, drained
One 8-ounce package shredded Cheddar and American cheese blend (2 cups)
One 6-ounce can tomato paste
1/4 cup ketchup
1 to 2 tablespoons Dijon-style mustard
1 cup whole milk
6 cocktail buns or brown-and-serve rolls, split
1 tablespoon butter, melted, or olive oil
Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)

Directions:
1) In a large pot, cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain fat. Sprinkle flour on beef mixture. Cook and stir for 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, covered, until potatoes are tender, for 10 minutes.
2) Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until soup comes to a gentle boil. Stir in milk and heat through.
3) Preheat broiler. Place split buns, split sides up, on a broiler pan. Brush with melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve soup with toasted buns and top with condiments. Yield: 4 to6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tuscan Bread and Tomato Soup

Two Years Ago Today: Pickle and Relish Round-Up

Three Years Ago Today: Adam's Lime Curd

Four Years Ago Today: Peruvian Leche Asada