To make an easy cheeseburger soup, brown 2 pounds of ground beef in a skillet over medium-high heat. Drain the meat and add it to a slow cooker along with 4 cups of chopped onions, two 28-ounce cans of diced tomatoes and 1/2 cup of steak sauce.
Cover and cook the soup on low for eight hours, or on high for four hours. Stir in 16 ounces of cubed American cheese and set the cooker to its warm setting, stirring the soup occasionally. Serve the soup topped with some shredded lettuce and baked waffle fries.
Alternatively, make a stovetop version by browning 1/2 pound of ground beef and setting it aside. Melt 1 tablespoon of butter and stir in chopped onion, shredded carrot and diced celery. Stir in 1 teaspoon dried basil and 1 teaspoon dried parsley flakes, then cook the mixture for approximately 10 minutes. Stir in 3 cups of chicken broth, 4 cups of diced potatoes and the ground beef. Bring the soup to a boil, lower the heat and simmer the mixture covered for 10 to 12 minutes.
In a separate skillet, melt 3 tablespoons of butter and add 1/4 cup of flour. Cook the roux for three minutes before stirring it into the soup. Simmer the soup for another two minutes before adding 2 cups of cubed cheese and 1 1/2 cups of milk. Continue cooking the soup until the cheese melts.