- 1 Pound ground beef
- 1/2 Cup chopped onion
- 1/2 Cup chopped celery
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 214-ounce cans reduced-sodium beef broth
- 2 medium-sized potatoes, chopped coarsely
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 8-ounce package shredded Cheddar and American cheese blend
- 1 6-ounce can tomato paste
- 1/4 Cup ketchup
- 2 Tablespoons Dijon-style mustard
- 1 Cup whole milk
- 6 cocktail buns or brown-and-serve rolls, split
- 1 Tablespoon butter, melted, or olive oil
- Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)
In a large pot, cook the beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain the fat. Sprinkle flour on the beef mixture. Cook and stir for 2 minutes. Stir in the broth and potatoes. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook, covered, until the potatoes are tender, for 10 minutes.
Stir in the tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until the soup comes to a gentle boil. Stir in the milk and heat through.
Preheat the broiler.
Place the split buns, split sides up, on a broiler pan. Brush with the melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve the soup with toasted buns and top with condiments.