Ingredients:

  • 1 lb ground beef (80% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups beef broth
  • 2 cups diced potatoes (about 2 medium potatoes)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried mustard powder
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  2. Add diced onion, carrots, celery, and garlic to the pot. Sauté until vegetables are softened, about 5 minutes.
  3. Pour in beef broth and add diced potatoes. Stir in Worcestershire sauce and mustard powder.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender.
  5. Stir in heavy cream and shredded cheddar cheese until melted and combined. Season with salt and pepper to taste.
  6. Ladle soup into bowls and enjoy hot.