Ingredients:

  • 450 grams lean ground beef (90/10)
  • 15 milliliters extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 0.75 cup carrots, shredded
  • 0.75 cup celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • salt to taste
  • black pepper to taste
  • 600 grams russet potatoes, peeled and diced into 1/2 inch cubes
  • 720 milliliters low-sodium chicken or beef broth
  • 56 grams unsalted butter
  • 0.25 cup all-purpose flour
  • 1.5 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp Worcestershire sauce

Instructions:

  1. Sear the beef. In a large Dutch oven over medium high heat, brown the 450 grams of ground beef. Use a wooden spoon to break it into small, uniform crumbles until no pink remains and the meat is deeply browned. Drain the excess fat thoroughly and set the beef aside on a plate. Note: Browning the meat fully creates the essential burger flavor.
  2. Sauté the aromatics. In the same pot, add the 15 milliliters of olive oil. Toss in the onion, shredded carrots, and celery. Cook for 5-7 minutes until the onions are translucent and the carrots have softened.
  3. Bloom the herbs. Stir the dried basil and parsley into the vegetable mixture. Sauté for 30 seconds until the aroma is fragrant and the herbs darken slightly.
  4. Simmer the base. Return the browned beef to the pot. Pour in the 720 milliliters of broth and add the 600 grams of diced potatoes. Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer until the potatoes are tender when pierced with a fork.
  5. Build the roux. While the soup simmers, melt the 56 grams of unsalted butter in a separate small skillet over medium heat. Whisk in the 30 grams of all purpose flour. Cook for 1-2 minutes until the mixture is slightly golden and smells nutty.
  6. Create the cream base. Slowly pour the 360 milliliters of milk into the roux, whisking constantly. Continue whisking until the mixture is smooth and begins to thicken into a heavy cream consistency.
  7. Thicken the soup. Stir the milk mixture into the main soup pot. Increase the heat slightly and cook for 3-5 minutes until the entire pot of broth has thickened and looks glossy.
  8. The final melt. Turn off the heat entirely. This is crucial. Fold in the 225 grams of shredded cheddar and the teaspoon of Worcestershire sauce. Stir gently until the cheese is completely melted and the soup is silky.