Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 1 cup carrots, shredded
  • 1 cup celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 4 cups low sodium beef broth
  • 4 cups Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1.5 cups whole milk
  • 0.5 cup sour cream
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place a large Dutch oven over medium high heat and add the ground beef. Cook for 7-10 minutes, breaking it up with a spoon, until a mahogany crust develops and the meat is no longer pink.
  2. Use a slotted spoon to remove the beef to a plate, but leave about 1 tablespoon of the drippings in the pot. Those drippings are pure flavor for the veggies.
  3. Toss in the diced onion, shredded carrots, celery, basil, and parsley. Sauté for about 5 minutes until the vegetables are tender and fragrant.
  4. Add the cooked beef back into the pot along with the beef broth and cubed potatoes. Turn the heat up to bring it to a boil.
  5. Once boiling, turn the heat down and let it simmer for 10-12 minutes. You're looking for the potatoes to be tender enough to be pierced easily with a fork.
  6. While the soup simmers, melt the butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 1 minute to cook out the raw flour taste.
  7. Slowly whisk in the milk, a little at a time, until the mixture is smooth and slightly thickened.
  8. Pour this milk mixture into your large Dutch oven with the soup. Stir well.
  9. Reduce heat to low. Stir in the shredded cheddar cheese, sour cream, Dijon mustard, salt, and pepper. Stir until the cheese is completely melted and the soup is silken. Do not boil once the cheese is added.
  10. Serve hot, garnished with crispy bacon bits, diced pickles, and extra shredded cheddar.