Ingredients:

  • lbs Ground Beef (80/20 blend)
  • large Yellow Onion, diced
  • stalks Celery, diced
  • cloves Garlic, minced
  • large Russet Potatoes, peeled and diced (1/2 inch cubes)
  • Tbsp Unsalted Butter
  • /4 cup All-Purpose Flour
  • cups Beef Broth (low sodium)
  • cups Whole Milk or Half-and-Half
  • cups (packed) Sharp Cheddar Cheese, freshly grated
  • Tbsp Worcestershire Sauce
  • Tbsp Yellow Mustard
  • Tbsp Dill Pickle Relish
  • Salt and Black Pepper to taste
  • Sliced Dill Pickles, for garnish
  • Tbsp Chopped Fresh Parsley or Chives, for garnish

Instructions:

  1. In a large pot over medium-high heat, cook the ground beef until fully browned. Drain off most of the fat, leaving about 1 tablespoon behind for flavour. Season generously with salt and pepper. Remove beef and set aside.
  2. Lower heat to medium. Add the butter to the pot. Once melted, add the diced onion and celery. Sauté until softened, about 5–7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 1–2 minutes to cook out the raw flour taste (making the roux).
  4. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  5. Add the diced potatoes. Return to a simmer, cover partially, and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  6. Stir in the reserved cooked beef, Worcestershire sauce, mustard, and pickle relish.
  7. Reduce heat to low. In a separate bowl, toss the grated cheddar with 1 tablespoon of flour. Remove the pot from the heat. Slowly stir in the milk/half-and-half. Then, gradually add the cheese mixture, stirring constantly until fully melted and the soup is smooth and velvety. Do not boil the soup after adding dairy.
  8. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish liberally with fresh herbs, crispy fried onions/bacon bits, and sliced dill pickles on the side.