Ingredients
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1 pound 90%-lean ground beef
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1 cup chopped celery
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½ cup diced onion
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4 cups low-sodium beef broth
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1 cup water
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4 cups diced peeled potatoes
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4 tablespoons unsalted butter (1/2 stick)
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¼ cup all-purpose flour
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1 ½ cups low-fat milk
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1 (6 ounce) can no-salt-added tomato paste
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2 tablespoons ketchup
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2 tablespoons Dijon mustard
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2 cups shredded Cheddar & American cheese blend
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1 tablespoon chopped fresh parsley
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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, stirring constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and mustard.
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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, if desired.
