• 1 lb. ground beef
• 1 med. onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 Tbs. flour
• 2 14-oz. cans low-sodium beef broth
• 2 med. potatoes, scrubbed and chopped
• 1 14 1/2-oz. can diced tomatoes, drained
• 1 8-oz. pkg. shredded cheddar cheese
• 1 6-oz. can tomato paste
• 1/4 C. ketchup
• 2 Tbs. Dijon style mustard
• 1 C. whole milk

Cook meat, onions, celery, and garlic over low heat until meat is brown and vegetables are tender. Drain off fat. Sprinkle flour on beef mixture and cook for 3 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes until potatoes are tender. Stir in tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until cheese is melted and smooth and soup just comes to a gentle boil. Stir in milk. Heat through.