3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper to taste
Optional: 1/2 teaspoon dried thyme or parsley for extra flavor
Fresh chives or green onions, chopped (for garnish)
Instructions:
Cook the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Use a slotted spoon to remove the beef and set it aside, leaving some of the drippings in the pot.
Sauté the Vegetables: In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and sauté for another minute until fragrant.
Cook the Potatoes: Add the diced potatoes to the pot and pour in the chicken or beef broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually whisk in the milk or cream, cooking until the mixture thickens, about 3-5 minutes.
Combine and Simmer: Stir the roux into the soup pot with the vegetables and broth. Add the cooked ground beef back to the pot.
Gradually stir in the shredded cheddar cheese until melted and smooth.
Season the soup with salt, pepper, and optional thyme or parsley. Simmer for another 5-10 minutes, stirring occasionally.
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