Ingredients:

  • 5 lbs Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and small dice
  • 2 medium Celery Stalks, small dice
  • 4 cloves Garlic, minced finely
  • 1/4 cup All-Purpose Flour
  • 6 cups Low Sodium Beef Broth
  • 5 lbs Yukon Gold Diced Potatoes, peeled and 1/2-inch cubes
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 1 cup Milk or Half-and-Half
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 2 tbsp Pickle Relish (Optional)

Instructions:

  1. Heat the soup pot over medium-high heat. Add the ground beef and brown thoroughly, breaking it up with a spoon. Drain off all but 1 tablespoon of rendered fat.
  2. Add the diced onion, carrots, and celery to the pot with the beef. Cook until the onions are translucent (about 6–8 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the beef and vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste, creating a roux.
  4. Slowly whisk in the beef broth, ensuring no lumps remain. Stir in Worcestershire sauce, thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  5. Add the diced potatoes. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender. Season generously with salt and pepper.
  6. Reduce the heat to low—do not boil after this point. Stir in the milk/half-and-half. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and the soup is creamy and smooth. Stir in pickle relish now, if using.
  7. Taste and adjust final seasoning. Ladle the Hamburger Soup hot into bowls immediately and serve.