Ingredients:

  • 1 tbsp Olive Oil (or Rapeseed oil)
  • 1 lb Lean Ground Beef (90% lean recommended)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 sticks Celery, finely diced
  • 2 cloves Garlic, minced
  • 2 tbsp All-Purpose Flour
  • 4 cups Low-Sodium Beef Broth
  • 5 cups Diced Potato (about 1 large Russet or 2 small Yukon Gold), peeled
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Salt (plus more to taste)
  • 1/4 tsp Black Pepper (freshly ground preferred)
  • 1 cup Skim Milk or 1% Milk (or unsweetened cashew milk for lower fat)
  • 4 oz Low-Fat Cream Cheese (cut into cubes)
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • Diced Dill Pickles (for garnish, optional)
  • Shredded Iceberg Lettuce (for garnish, optional)
  • Chopped Fresh Tomato (for garnish, optional)
  • Dash of Smoked Paprika (for garnish, optional)

Instructions:

  1. Brown the Beef: Heat oil in a large stockpot over medium-high heat. Add the ground beef and cook, breaking it up, until browned (about 5–7 minutes).
  2. Drain Thoroughly: Drain off all rendered fat from the pot to ensure a healthier outcome. Return the pot to the stove.
  3. Sauté the Mirepoix: Reduce heat to medium. Add the diced onion, carrots, and celery to the beef. Sauté for 6–8 minutes, until the vegetables have softened and the onion is translucent.
  4. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir well for 1 minute to cook out the raw flour taste, creating a light roux.
  5. Deglaze and Add Starch: Pour in the beef broth, scraping up any brown bits stuck to the bottom of the pot. Add the diced potatoes, Worcestershire sauce, Dijon, salt, and pepper.
  6. Simmer: Bring the soup to a gentle boil, then reduce heat immediately to low. Cover and simmer for 10–15 minutes, or until the potatoes are fork-tender.
  7. Slightly Thicken (Optional): If you desire a thicker soup, remove 1/2 cup of the cooked potatoes, mash them vigorously, and stir them back into the pot.
  8. Incorporate Dairy Base: Pour in the skim milk and bring the soup back up to a gentle simmer (do not boil).
  9. Melt the Cream Cheese: Reduce the heat to the lowest setting. Stir in the cubes of low-fat cream cheese until they are completely melted and the soup is smooth and slightly creamy.
  10. Add Cheddar: Gradually stir in the grated cheddar cheese, a handful at a time, allowing each batch to fully melt before adding the next. Stir continuously until the soup is velvety smooth.
  11. Final Check: Taste and adjust seasoning (add more salt, pepper, or a splash more Worcestershire if needed). Remove the soup from the heat immediately after the cheese is melted.
  12. Ladle and Garnish: Serve hot, topped with generous spoonfuls of diced dill pickles, shredded lettuce, and a sprinkle of smoked paprika, mimicking the classic burger toppings.