Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1 teaspoon kosher salt (5g), plus more to taste
  • 1/2 teaspoon black pepper (2.5g), plus more to taste
  • 1 medium yellow onion (150g), chopped
  • 2 cloves garlic, minced
  • 4 slices bacon, cooked and crumbled
  • 4 cups beef broth (950ml) (low sodium preferred)
  • 1 teaspoon Dijon mustard (5g)
  • 1/2 teaspoon Worcestershire sauce (2.5g)
  • 4 ounces cream cheese (115g), softened
  • 8 ounces cheddar cheese (225g), shredded
  • 1/4 cup heavy cream (60ml)
  • 1/4 cup dill pickle, chopped (40g)
  • Optional Garnishes: chopped green onions, extra shredded cheddar cheese, cooked and crumbled bacon, sour cream

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and season with salt and pepper. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
  4. Reduce heat to low. Add softened cream cheese and stir until completely melted and smooth.
  5. Gradually stir in shredded cheddar cheese until melted and smooth. Stir in heavy cream.
  6. Stir in crumbled bacon and chopped pickles. Taste and adjust seasoning as needed. Ladle into bowls and garnish with desired toppings.