Ingredients:

  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 1 lb Ground Beef (80/20 mix recommended for flavour)
  • 1 tsp Kosher Salt (plus more for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 1 cup Yellow Onion, finely diced
  • ½ cup Carrots, finely diced
  • ½ cup Celery, finely diced
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 4 cups Low-Sodium Beef Broth (or Chicken Broth)
  • 2 cups Russet Potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Mustard Powder
  • 1 cup Whole Milk (or half-and-half/single cream)
  • 4 oz Cream Cheese, cubed and softened
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 4 slices Crispy Smoked Bacon, crumbled (for garnish)
  • ¼ cup Dill Pickles (Gherkins), thinly sliced or chopped (for garnish)
  • 2 tbsp Fresh Chives or Green Onions, finely sliced (for garnish)

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Season generously with salt and pepper. Cook until the beef is thoroughly browned (about 5–7 minutes). Drain off any excess grease from the pot. Remove the beef and set it aside, leaving about 1 tbsp of residual fat in the pot. Reduce the heat to medium. Add the diced onion, carrot, and celery (the mirepoix). Sauté for 7–8 minutes until the vegetables are softened but not browned.
  2. Add the butter to the vegetables. Once melted, sprinkle in the all-purpose flour. Stir constantly with a whisk or wooden spoon for 2–3 minutes, creating a smooth paste (the roux). Cook the roux until the raw flour smell is gone and it lightens slightly, ensuring it doesn't burn.
  3. Slowly whisk in the beef broth, pouring gradually to ensure the roux dissolves without clumping. Increase the heat to bring the mixture to a gentle simmer. Add the diced potatoes, Worcestershire sauce, and mustard powder. Return the cooked ground beef to the pot. Reduce heat to medium-low, cover partially, and simmer for 15–20 minutes, or until the potatoes are tender (easily pierced with a fork).
  4. Stir in the whole milk and the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, ensuring the soup remains below a boil. Reduce the heat to the lowest setting. Add the freshly grated sharp cheddar cheese in handfuls, stirring continuously until each batch is fully melted before adding the next. Do not allow the soup to boil once the cheese is added. Taste the soup and adjust seasoning.
  5. Ladle the hot soup into bowls. Garnish each serving with a scattering of crumbled bacon, a few slices of dill pickle, and a generous sprinkle of fresh chives or green onions. Serve immediately.