Ingredients
Meat and Seasonings
- 1 tablespoon olive oil
- 1 pound ground beef chuck (80/20)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground mustard powder
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1 bay leaf (optional)
- 1 teaspoon Worcestershire sauce (optional)
Vegetables
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
- 1 tablespoon minced garlic
- 1-1/2 pounds baby gold potatoes (diced, about 4 cups)
- 1-1/2 cup frozen peas
- 1 cup frozen corn
Liquids and Dairy
- 3 cups chicken stock (or broth, high-quality like Swanson)
- 5 tablespoons unsalted butter
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Garnishes and Serving
- Fresh herbs (optional, parsley or thyme)
- Crusty buttered bread (optional, for serving)
Instructions
- Brown Beef: Heat olive oil in a large pot over high heat. Add ground beef along with salt and pepper. Sear the meat for about one minute on each side, then crumble it and continue cooking until it is deeply browned. Remove cooked beef with a slotted spoon, leaving about 2-3 tablespoons of grease in the pot. Discard any excess grease beyond this amount.
- Sauté Veggies: Add the carrots, celery, and onions (the mirepoix) to the pot. Cook for 6 to 8 minutes until they are softened, stirring occasionally but patiently. Add the diced potatoes, minced garlic, Italian seasoning, mustard powder, sage, and thyme. Stir constantly for 1 to 2 minutes until fragrant.
- Simmer Soup: Pour in the chicken stock and add the bay leaf if using. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and let the soup simmer for 10 to 15 minutes or until the potatoes are tender.
- Make Cream Base: In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for one minute while stirring constantly to form a roux. Slowly add the milk while continuously whisking until the mixture is smooth. Continue cooking until thickened and gently bubbling. Remove from heat and stir in the heavy cream.
- Combine and Finish: Pour the cream mixture into the simmering soup. Add the cooked ground beef, frozen peas, and frozen corn. Stir well to combine. Reduce heat to low and gradually add the shredded Cheddar cheese, one handful at a time, stirring until melted and creamy. Continue to cook, stirring occasionally, until the soup thickens nicely. Taste and adjust seasoning as needed. Remove and discard the bay leaf and stir in Worcestershire sauce if using.
- Serve: Ladle the warm soup into bowls and garnish with fresh herbs like parsley or thyme if desired. Serve with toasted and buttered crusty bread on the side for a complete and comforting meal.
Notes
- Using high-quality chicken stock will enhance the overall flavor of the soup.
- Don’t rush the sauteing of vegetables; it builds depth in flavor.
- The bay leaf is optional but adds a subtle earthy note to the soup.
- For a lighter version, substitute whole milk with 2% milk and reduce or omit the heavy cream.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Freezing is not recommended due to the dairy content which may separate upon thawing.
- Serve with crusty buttered bread to soak up the rich broth and add texture contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
