Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (minced beef), preferably 80/20 for flavour
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 carrots, peeled and diced (approx. ¾ cup or 100g)
  • 2 celery stalks, diced (approx. ½ cup or 75g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) beef broth (beef stock), low sodium
  • 2 cups (475 ml) milk (whole milk recommended for richness, but 2% works too)
  • ½ cup (120 ml) heavy cream (double cream)
  • 4 medium russet potatoes, peeled and diced (approx. 4 cups or 600g)
  • 1 teaspoon Worcestershire sauce (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 2 cups (225g) shredded cheddar cheese, sharp or medium
  • Cooked and crumbled bacon (optional)
  • Diced tomatoes (optional)
  • Sliced green onions (spring onions) (optional)
  • Pickled gherkins (diced) (optional)
  • A dollop of sour cream or Greek yogurt (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in beef broth and add diced potatoes. Bring to a boil, then reduce heat to a simmer.
  4. Cover and simmer for 15-20 minutes, or until potatoes are tender.
  5. Stir in milk, heavy cream, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste.
  6. Reduce heat to low. Gradually stir in shredded cheddar cheese until melted and smooth. Do not boil.
  7. Ladle soup into bowls and garnish with your favorite toppings.