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    Cheeseburger Soup
    1 pound ground beef
    2-3 cloves garlic, pressed or minced
    1 small onion, chopped (about 1-1/2 cups)
    2 stalks celery, chopped (about 1 cup)
    4 carrots, peeled and chopped (about 1 cup)
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/3 cup all-purpose flour
    4 cups whole milk
    3 small russet potatoes, peeled and cubed into bite size pieces (about 3 cups)
    1 14.5 ounce can diced tomatoes, drained
    1 tablespoon hot sauce
    2 cups shredded sharp cheddar cheese plus more for garnish
    2 tablespoons Italian flat leaf parsley, chopped
    Garlic and Butter Croutons
    Bread and Butter Pickles
    1.  Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes. 
    2.  Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. 
    3.  Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft. 
    4.  Season with salt and pepper.
    5.  Sprinkle the beef mixture with the flour. 
    6.  Stir and cook for 2 minutes to cook out the raw flour taste.
    7.  Add the milk, potatoes and drained tomatoes and stir. 
    8.  Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, or 
        until the potatoes are soft.
    9.  Remove the soup from the heat and stir in the hot sauce, croutons, and cheddar cheese.
    10. Garnish with parsley, cheese, mustard, ketchup, and bread and butter pickles.