Ingredients:

  • 1 lb Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • Salt & Black Pepper, to taste
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 4 cups Beef Broth (low sodium)
  • 5 lbs Russet Potatoes, peeled & cubed (1/2 inch)
  • 1 cup Milk (whole or 2%)
  • 1 tsp Smoked Paprika
  • 1 Tbsp Worcestershire Sauce
  • 2 cups (packed) Sharp Cheddar Cheese, grated

Instructions:

  1. Brown the beef: Heat the stockpot over medium-high heat. Add ground beef; cook, breaking it up, until fully browned. Drain off excess fat thoroughly. Season lightly with salt and pepper. Remove beef and set aside, leaving about 1 Tbsp of fat in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and celery to the pot. Sauté gently until softened and translucent (about 5–7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Build the Roux: Push the vegetables to one side of the pot. Add the butter. Once melted, sprinkle in the flour and whisk constantly for 1–2 minutes to cook out the raw flour taste.
  4. Create the Velouté: Slowly whisk in the beef broth, a little at a time, ensuring no lumps form before adding more liquid. Scrape up any browned bits (fond) from the bottom of the pot.
  5. Simmer the Potatoes: Add the cubed potatoes, smoked paprika, and Worcestershire sauce to the broth mixture. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Thicken and Enrich: Remove the pot from the heat. Stir in the milk.
  7. Melt the Cheese: Gradually add the grated cheddar, a handful at a time, stirring constantly until fully melted and smooth before adding the next batch. Do not boil the soup after adding cheese.
  8. Final Assembly: Stir the reserved browned ground beef back into the soup. Taste and adjust seasoning (salt, pepper) as needed. Heat gently for 1–2 minutes until warmed through, but do not boil.