The Best Cheeseburger Soup Recipe

Brown 1 pound ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes. Add 3 cloves pressed garlic, stir and cook for 1 minute until the garlic becomes fragrant.

Add 1 small chopped onion, 2 stalks chopped celery, and 4 chopped carrots. Cook for 4-5 minutes until the onions soften. Season with 1 teaspoon kosher salt and 1 teaspoon fresh ground black pepper.

Sprinkle ⅓ cup all-purpose flour over the beef mixture. Stir and cook for 2 minutes to cook out the raw flour taste. Add 4 cups milk, 1 cup chicken broth, 3 cups diced russet potatoes, and 14.5 ounce can diced tomatoes (drained) and stir. Bring to a boil, reduce to a simmer, cover and cook for 12-15 minutes, stirring often, until the potatoes are tender.

Remove the soup from the heat. Stir in the 1 tablespoon hot sauce and 2 cups shredded sharp cheddar cheese. If the soup is too thick, stir in more milk to your liking. Taste for seasoning and garnish with chopped parsley plus more cheese and hot sauce if desired. I like mine topped with a few chopped bread and butter pickles.