This soup tastes just like a classic All-American Cheeseburger from your favorite local diner! Use regular cheddar or Velveeta. Both are delicious but Velveeta captures that right off the grill from the diner or drive-through flavor. Toppings are almost limitless. I’ve offered a few suggestions for you below.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 teaspoon light oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon dried basil
  • 2 tablespoons all-purpose flour, may substitute corn starch for gluten-free option
  • 5 cups reduced-sodium beef broth
  • 2 medium potatoes, chopped into bite-sized pieces
  • 1 14.5- oz. can diced tomatoes, do not drain
  • Cheese – select one of these 3 options: 10 ounces Velveeta, cut into 6 pieces, or 14 slices American cheese slices, or 10 ounces medium cheddar cheese, shredded
  • 1 6- oz. can tomato paste
  • 1/3 cup ketchup
  • 3 tablespoons Dijon-style mustard, may substitute for regular mustard
  • 1 1/2 cups whole milk
  • Assorted condiments: Pickles, diced fresh onions or scallions, black or green olives, crispy-cooked bacon crumbles, more shredded cheese (try bleu cheese), fresh tomatoes
  • Croutons or homemade crostinis to simulate a classic bun
  1. Instructions
  2. Add teaspoon of oil to bottom of a large pot. Heat to medium and add onions, celery and garlic. Cook about 2 minutes to release flavors. Add ground beef and continue to cook until meat is browned. Drain fat.
  3. Sprinkle the dried basil over beef mixture and then sprinkle 2 tablespoons of flour over as well; cook and stir 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender.
  4. Stir in diced tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until cheese melts and soup comes to a gentle boil. Stir in milk and heat through.
  5. Serve with desired condiments.

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