A hearty and creamy soup that combines the comforting flavors of a cheeseburger into a warm bowl of chowder.
In a large pot, cook the ground beef over medium heat until browned, breaking it into small pieces.
For a leaner soup, drain any excess fat after browning the beef.
Add the chopped onion, carrot, celery, and minced garlic to the pot. Cook until the vegetables are softened.
Cooking the vegetables with the beef enhances their flavor.
Stir in the diced potatoes, dried parsley, and Worcestershire sauce. Pour in the chicken broth and bring to a boil.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Reduce the heat and simmer until the potatoes are tender, about 12 minutes.
Check the potatoes with a fork; they should be easy to pierce.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the milk to the roux, stirring constantly until smooth and thickened.
Warm the milk slightly before adding to prevent lumps.
Slowly add the milk mixture to the soup, stirring to combine. Bring the soup back to a gentle simmer.
Stir continuously to ensure the soup remains smooth.
Stir in the shredded cheddar cheese until melted and the soup is creamy. Adjust seasoning with salt and pepper.
Use freshly grated cheese for the best melting consistency.
Serve the soup hot, garnished with additional parsley or shredded cheese if desired.
Pair with crusty bread for a complete meal.
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