Ingredients:

  • 2 Tbsp Unsalted Butter or Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, finely diced
  • 5 lbs Lean Ground Beef (85-90% lean)
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 6 cups Beef Stock (low sodium)
  • 1 large Bay Leaf
  • 1 Tbsp Worcestershire Sauce
  • 3 lbs Russet or Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup Whole Milk or Heavy Cream
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Melt butter (or heat oil) in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables have softened beautifully and the onions are translucent.
  2. Brown the Beef: Increase the heat to medium-high. Add the ground beef and garlic to the pot. Break up the beef with a wooden spoon and cook until fully browned (about 5–7 minutes). If excessive fat has rendered out, drain most of it, leaving about 1 tablespoon for the roux.
  3. Create the Roux: Sprinkle the flour, dried thyme, salt, and pepper over the beef and vegetable mixture. Stir well for 1 minute to coat everything and cook out the raw flour taste.
  4. Add Liquid: Slowly pour in the beef stock, stirring constantly to scrape up any browned bits (the fond) from the bottom of the pot. Stir until the mixture is smooth and slightly thickened.
  5. Add Potatoes and Seasoning: Add the cubed potatoes, bay leaf, and Worcestershire sauce.
  6. Simmer: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and simmer gently for 20–25 minutes. The potatoes should be fork-tender.
  7. Adjust Texture: Remove the bay leaf. Use a potato masher to mash about one-third of the potatoes directly against the side of the pot to thicken the soup, leaving the rest chunky.
  8. Enrich the Soup: Stir in the whole milk or heavy cream. Bring the soup back up to a gentle simmer (do not boil once the cream is added).
  9. Final Seasoning: Taste the soup and adjust the salt, pepper, or Worcestershire sauce as needed. Ladle into bowls, garnish with fresh parsley, and serve immediately.