Cheeseburger Soup

In a large pot or Dutch oven over medium-high heat, brown 1 1/2 lbs ground beef (80/20), breaking it up with a spoon, until no pink remains, about 6-8 minutes. Drain excess fat and transfer the beef to a plate.

In the same pot over medium heat, melt half the 4 tbsp unsalted butter. Add 1 medium diced yellow onion, 2 stalks diced celery stalks, and 2 small diced carrots. Cook, stirring occasionally, for 5 minutes until softened. Add 2 cloves minced garlic cloves and cook 1 more minute.

Add 2 medium peeled, diced russet potatoes and 4 cups beef broth to the pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender when pierced with a fork.

Return the browned beef to the pot along with 2 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.

In a small saucepan over medium heat, melt the remaining unsalted butter. Whisk in 6 tbsp all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups whole milk and cook, stirring constantly, until thickened, about 3-4 minutes.

Pour the milk mixture into the soup and stir to combine. Reduce heat to low. Add 2 cups shredded sharp cheddar cheese a handful at a time, stirring until each addition is fully melted before adding more. Do not boil after adding cheese.

Taste and adjust seasoning. Ladle into bowls and serve topped with 1/2 cup sour cream (for serving) and additional toppings as desired.