Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 2 teaspoons salt (divided use)
  • 1/2 teaspoon black pepper
  • 1 cup chopped white onion
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups small potatoes (quartered)
  • 1 1/2 cups shredded American cheese (divided use)
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • 1 hamburger bun
  • 2 teaspoons butter
  • 1 tablespoon dill pickle relish
  • 1 ounce bacon, cooked and crumbled
  • 2 tablespoons chopped green onions

Instruction

  • Sauté the ground beef in a medium-size skillet over medium heat. Sprinkle with 1 teaspoon salt and the black pepper. Continue cooking while crumbling the beef with your spoon until the beef is well browned. Drain the fat from the beef and set aside.
  • In a medium-size pot over medium heat, add the chopped onion and vegetable oil and sprinkle with 1 teaspoon salt. Stir and cook the onions until they become translucent.
  • Sprinkle the flour over the onions and cook for about 1 minute or until the flour becomes fragrant (it should smell like pie dough).
  • Add about 1/2 cup chicken broth into the pot, and stir until the mixture thickens.
  • Add another 1/2 cup broth, and stir until this thickens.
  • Then add the remaining 1 cup broth and stir until the mixture thickens.
  • Add the potatoes to the soup and cook for about 15 minutes.
  • Add the ground beef, cheese (reserve some for garnish), dry mustard, and Worcestershire sauce. Stir until well blended, and simmer until the soup is heated through.
  • While the soup is heating, cut a hamburger bun into 1/2-inch cubes.
  • Toast the bread cubes in a small skillet with the butter until they have browned. Stir occasionally, so the bread does not burn.
  • To serve, ladle the soup into bowls and garnish with toasted hamburger buns, dill pickle relish, crumbled bacon, green onions, and the reserved grated cheese.