I love soup! Here in the Midwest, when the weather turns colder, I could eat soup everyday. Unfortunately it can be hard to find a soup recipe that works with my food sensitivities. Most soups have onions and garlic to give them flavor or other ingredients that can be hard to digest like cabbage, beans and pasta. If you can tolerate onions and garlic and you want to add them to your version of cheeseburger soup, knock yourself out!
This cheeseburger soup is thick, creamy and flavorful without any of the ingredients from my shit-list. I try to use homemade broth whenever I can and I happened to have some beef broth leftover from a roast I made earlier in the week. You’ll need about 4 cups.
Place 1 lb. lean ground beef and 1 cup of the beef broth in a large sauce pan and cook over medium heat, crumbling beef until browned. Add the jalapeno, celery and potatoes and the other three cups of the beef stock. Bring just to a boil then reduce heat and cook over low heat for 15 minutes or until vegetables are tender.
Once vegetables are tender, use a potato masher to lightly mash the vegetables. This helps to thicken the soup slightly. Stir in the milk and cheese and stir until the cheese melts. Stir in the dill and dry mustard and simmer for 10 minutes to blend flavors but do not boil.
If you want to toast the sesame seeds, heat the oven to 350. Line a cookie sheet with foil. Spread 1/8 to 1/4 cup of sesame seeds on cookie sheet and bake 10 minutes to toast them to a golden brown. Remove from oven and let cool.
Top each bowl of soup with chopped chives and toasted sesame seeds.
If my website ever gets fancy enough to have an actual recipe that you can just click and print, I know you all will miss my amazing photography skills. 🙂