Step by step

Method

4 steps

1. 1

   In a large heavy pot over medium-high, brown 1 lb ground beef, breaking it into small crumbles, 6–8 minutes until no pink remains. Drain and set aside — leave a thin film of fat in the pot for flavor.

2. 2

   Melt 2 tablespoons butter in the same pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook 5 minutes until the onion softens and the carrots start to lose their raw crunch. Add 3 minced garlic cloves for 30 seconds until fragrant.

3. 3

   Stir in 3 cups diced Yukon Gold potatoes and 3 cups chicken broth. Bring to a simmer, then cook uncovered 12–15 minutes until a fork slides through a potato cube with no hard center.

4. 4

   Whisk 2 tablespoons flour into 2 cups milk until smooth, then stir into the pot with the reserved beef. Simmer gently 5 minutes until the soup lightly coats a spoon — don't hard-boil or the milk can look grainy. Pull off heat and stir in 2 cups shredded sharp cheddar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon mustard if you want that burger tang, until the cheese melts smooth. Ladle into bowls and top with diced pickles, chopped tomato, and green onion. You want thick, cheesy soup with soft potato and savory beef — not thin broth or a broken grainy cheese sauce.