- For the Soup Base:
- 1 lb 450g ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 2 celery stalks diced
- 3 medium potatoes peeled and cubed
- 4 cups 1 liter chicken or beef broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp mustard powder optional
- Salt and pepper to taste
- For Garnish:
- Crumbled bacon
- Chopped green onions
- Extra shredded cheddar cheese
Cook the Ground BeefIn a large pot or Dutch oven, cook the ground beef over medium heat until browned. Remove with a slotted spoon and set aside. Drain any excess grease. Sauté the VegetablesIn the same pot, melt 2 tbsp of butter. Add the onions, carrots, and celery. Sauté for 4-5 minutes until softened. Stir in the garlic and cook for another minute. Simmer the SoupAdd the cubed potatoes and pour in the chicken or beef broth. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are fork-tender. Prepare the Cheese SauceIn a separate saucepan, melt the remaining 2 tbsp of butter over medium heat. Whisk in the flour and mustard powder to form a roux. Cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until smooth and slightly thickened. Reduce heat and slowly add the shredded cheese, stirring until melted. Combine EverythingAdd the cooked ground beef back into the pot with the vegetables. Stir in the cheese sauce. Season the soup with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally. Serve and GarnishLadle the soup into bowls and garnish with crumbled bacon, chopped green onions, and extra cheddar cheese.
