Ingredients:

  • 1 lb (450 g) ground beef (80/20 blend)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups (960 ml) beef broth
  • 1 cup (240 ml) milk
  • 2 cups (480 ml) shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4-6 slices of crispy cooked bacon, crumbled (optional)
  • Chopped fresh parsley (optional)
  • Diced pickles (optional)

Instructions:

  1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess grease and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Return the cooked beef to the pot. Add beef broth, milk, Worcestershire sauce, and Italian seasoning. Season with salt and pepper to taste.
  4. Bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15 minutes, stirring occasionally.
  5. Stir in shredded cheddar cheese until melted and the soup is creamy. Adjust seasoning if needed.
  6. Ladle the soup into bowls and top with optional bacon, parsley, and pickles. Serve warm.