How to Make It

Step 1

Cook ground beef in a large stock pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onions and next 4 ingredients and sauté 4 minutes or until beef is no longer pink. Drain well.

Step 2

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

Step 3

Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

Step 4

Whisk in cheese and next 3 ingredients, just until cheese melts.

Step 5

Separate hotdog buns in half; brush each half with melted butter. Cut each piece in half lengthwise and widthwise. Bake at 400°, buttered side down, on a lightly greased baking sheet 5 to 10 minutes or until golden brown. Serve immediately with soup.

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Tracey Maxwell

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4037 Lillie Liles Road

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Wake Forest, NC 27587

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