First, brown the ground beef.

While the meat is cooking, peel the potatoes and cut them into cubes. Put water, milk and the potatoes in a large pot over medium heat.

Add the Campbell’s Skillet Sauce to the browned meat and mix well.

Pour the mixture into the soup pot and bring it to a boil.

Reduce the heat to low and cook for 20-25 minutes, or until the potatoes are tender.

While the soup is cooking, dice the tomato and slice the green onions.

Then, cut 4-6 hamburger buns in half. Spread butter on the top half of the buns and toast them in a skillet over medium heat until golden brown. Remove from the pan and cut each one into six wedges.

Remove the pot from the heat and stir in shredded cheddar cheese.

Ladle the soup into bowls and top it with additional shredded cheddar cheese, diced tomatoes and sliced green onions.

Serve with a baby field greens salad and the sesame seed bun wedges.