Ingredients
1 1/2 lbs Lean ground beef (85/15 ratio)
1 tbsp Montreal seasoning
4 tbsp Butter, divided
1 large Yellow onion, finely chopped
2 cloves Garlic, minced
1/4 cup All-purpose flour
1 1/2 cups Whole milk
3 cups Low sodium beef stock
2 cups Sharp cheddar cheese, shredded
1 cup Celery, diced small
4 cups Russet potatoes, diced
1/2 cup Dill pickles, diced
Instructions
Combine the ground beef, one tablespoon of butter, and the Montreal seasoning in a large soup pot over medium-high heat.
Sear the beef until it reaches a deep brown crust, then remove from the pot and set aside.
In the same pot, add the remaining butter and sauté the onions and celery until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly whisk in the milk and beef stock, ensuring no lumps remain.
Add the diced potatoes and bring the soup to a simmer; cook for 15-20 minutes or until potatoes are tender.
Return the browned beef to the pot.
Stir in the shredded cheddar cheese until fully melted and combined.
Serve hot, garnished with diced dill pickles.
Notes
Ensure the cheddar is shredded fresh for the smoothest melting. Using Russet potatoes provides the best starch content to thicken the soup naturally without extra cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Quick & Easy Dinner Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Meat-based