Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, shredded or finely diced
  • 2 stalks celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 3 cups beef broth, low sodium
  • 4 large russet potatoes, peeled and cubed into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 3 tbsp unsalted butter
  • 1.5 cups whole milk
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground beef until cooked through. Use a spoon to break it into small crumbles.
  2. Drain the beef thoroughly in a colander to remove excess grease and set aside.
  3. In the same pot, add the butter, olive oil, onion, carrots, celery, basil, and parsley. Sauté for 3–5 minutes until the onions are translucent.
  4. Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the beef broth while whisking to prevent lumps. Add the cubed russet potatoes and the cooked beef back into the pot.
  6. Bring the mixture to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are tender.
  7. Stir in the whole milk. Remove the pot from the heat.
  8. Stir in the shredded cheddar cheese and cubed cream cheese until melted and the soup is glossy. Season with salt and pepper to taste.