A hearty and creamy soup that combines the flavors of a cheeseburger into a comforting bowl.
Brown the ground beef in a large pot over medium heat until fully cooked. Remove and set aside.
Use a wooden spoon to break up the beef into small pieces as it cooks for even browning.
In the same pot, sauté the onion, celery, carrot, and garlic until softened.
Add a pinch of salt to the vegetables while sautéing to help them release their natural juices.
Add the chicken broth, potatoes, parsley, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into small, even pieces to ensure they cook quickly and evenly.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour in the butter removes the raw taste and creates a smooth base for the sauce.
Gradually whisk in the milk, cooking until the mixture thickens and bubbles.
Whisk constantly to prevent lumps from forming in the sauce.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted.
Use freshly shredded cheese for a smoother sauce, as pre-shredded cheese often contains anti-caking agents.
Combine the cheese sauce and cooked ground beef with the soup base. Stir well and heat through.
Stir gently to avoid breaking up the potatoes while mixing the soup.
Serve the soup hot, garnished with fresh parsley or crumbled bacon if desired.
Serve with a side of crusty bread for dipping into the creamy soup.
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