Directions:
- 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.
- 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. I also suggest adding a splash of Worcestershire sauce to really bring it together. The toppings, especially the lettuce and pickles, added a nice balance and contrast to the rich soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.7 Kcal (1979 kJ) | ||
| Calories from fat | 249.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.74g | 43% | |
|---|---|---|---|
| Cholesterol | 93.88mg | 31% | |
| Sodium | 573.22mg | 24% | |
| Potassium | 793.97mg | 17% | |
| Total Carbs | 25.81g | 9% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 30.51g | 61% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 416.3mg | 42% | |
| Amount Per 100 g | |||
| Calories | 138.15 Kcal (578 kJ) | ||
| Calories from fat | 72.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 43% | |
|---|---|---|---|
| Cholesterol | 27.44mg | 31% | |
| Sodium | 167.52mg | 24% | |
| Potassium | 232.04mg | 17% | |
| Total Carbs | 7.54g | 9% | |
| Sugars | 2.54g | 35% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 8.92g | 61% | |
| Vitamin C | 4.1mg | 23% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.9mg | 17% | |
| Calcium | 121.7mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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