Ingredients:

  • 1 lb ground beef (preferably 80/20)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen corn
  • 1 cup diced carrots
  • 4 cups beef broth
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
  2. Stir in the diced onion and garlic; cook until translucent.
  3. Add diced potatoes, carrots, and corn; stir to combine.
  4. Pour in the beef broth, Worcestershire sauce, and Dijon mustard; bring to a boil. Reduce heat and simmer for 20 minutes, until the potatoes are tender.
  5. Stir in the milk and cheese; cook until the cheese melts and the soup is creamy.
  6. Taste and season with salt and black pepper as desired.
  7. Ladle into bowls and garnish with optional toppings.