Ingredients

  • 1 lb ground beef (80/20 for best flavor)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups russet potatoes, peeled and diced (about 2 large potatoes)
  • 4 cups beef broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese, plus extra for garnish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 cup diced tomatoes (canned or fresh, drained)
  • 1/2 cup dill pickle chips, chopped, plus extra for garnish
  • 4 strips bacon, cooked and crumbled, for garnish
  • 1/2 cup chopped green onions or chives, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • Croutons or toasted sesame bun pieces, for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Whisk

Instructions

  1. Cook the Ground Beef: In a large pot over medium heat, cook the ground beef, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté Aromatics: Add the diced onion to the pot with the beef and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Add Potatoes and Broth: Stir in the diced potatoes, beef broth, Worcestershire sauce, mustard powder, smoked paprika, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until potatoes are tender.
  4. Make the Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and heavy cream until smooth. Cook for 2-3 minutes until slightly thickened.
  5. Combine and Thicken: Pour the roux mixture into the soup pot, stirring to combine. Simmer for 5 minutes, stirring occasionally, until the soup thickens slightly.
  6. Add Cheese and Tomatoes: Reduce heat to low. Gradually stir in the shredded cheddar cheese until melted and smooth. Add the diced tomatoes and chopped pickles, stirring to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve: Ladle the soup into bowls. Garnish with crumbled bacon, extra shredded cheese, chopped green onions or chives, a dollop of sour cream, additional chopped pickles, and croutons or toasted bun pieces if desired.

Serving Suggestions

  • Serve with a side of crusty bread or a small salad for a complete meal.
  • For extra cheeseburger vibes, top with a drizzle of ketchup or mustard.

Storage

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
  • Freezer: Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

Notes

  • For a lighter version, use ground turkey and low-fat milk instead of heavy cream.
  • Adjust the pickle quantity to taste for more or less tang.
  • If you prefer a smoother soup, use an immersion blender to partially blend the potatoes before adding the cheese.