Categories: Soup
Ingredients
- 1 lb. ground beef
- 1 cup chopped celery
- 1/2 cup diced onion
- 4 cups beef broth
- 1 cup water
- 4 cups diced peeled potatoes
- 4 tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 6 oz. can tomato paste
- 2 tbsp. ketchup
- 2 tbsp. Dijon
- 2 cups shredded Cheddar and American cheese blend
- 1 tbsp. chopped fresh parsley
- Chopped tomatoes, onion and/or dill pickles, for garnish
Directions
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Cook beef in a large pot over medium-high heat, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 3 minutes. Add broth, water and potatoes. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
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Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour. Slowly add milk, whisking constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and Dijon.
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Slowly whisk the milk mixture into the soup and bring to a boil. Reduce heat to a simmer and stir in cheese, a handful at a time. Cook just until the cheese is melted. Remove from heat and stir in parsley. Serve topped with tomatoes, onion and/or pickles.