# Components:
→ Meats
01 - 1 pound ground beef (80/20 recommended)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and finely diced
04 - 2 celery stalks, finely diced
05 - 2 medium russet potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 cup dill pickles, finely chopped (plus extra for garnish)
08 - 2 tablespoons fresh chives, chopped (optional garnish)
→ Pantry Staples
09 - 4 cups low-sodium beef broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons tomato paste
13 - 2 tablespoons all-purpose flour
14 - 2 tablespoons unsalted butter
15 - 1 tablespoon olive oil
16 - 1 teaspoon Worcestershire sauce
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon smoked paprika
19 - Salt and freshly ground black pepper, to taste
→ Cheese
20 - 2 cups sharp cheddar cheese, shredded
21 - 1/2 cup Monterey Jack cheese, shredded
→ Dill Pickle Crunch Topping
22 - 1 cup kettle-cooked potato chips, crushed
23 - 1/4 cup dill pickles, finely chopped
24 - 1 tablespoon fresh dill, chopped (optional)
# Directions:
01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add ground beef and cook until browned, breaking it into crumbles, about 5–7 minutes. Drain excess fat if needed.
02 - Add butter to the pot, then stir in the diced onion, carrots, celery, and minced garlic. Sauté for 4–5 minutes until the vegetables are softened.
03 - Sprinkle the all-purpose flour over the vegetable and beef mixture. Cook, stirring constantly, for 1 minute to toast the flour.
04 - Stir in the tomato paste, smoked paprika, and Dijon mustard. Cook for another minute, stirring continuously.
05 - Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender.
06 - Stir in the whole milk and heavy cream. Allow the soup to simmer gently for 3–4 minutes. Care should be taken not to let the soup boil after adding the dairy.
07 - Reduce the heat to the lowest setting. Add the shredded cheddar and Monterey Jack cheeses to the soup and stir constantly until the cheese is fully melted and the soup is creamy.
08 - Stir in the finely chopped dill pickles. Season the soup with salt and freshly ground black pepper to your preference.
09 - In a small mixing bowl, combine the crushed kettle-cooked potato chips, finely chopped dill pickles, and optional fresh dill.
10 - Ladle the hot soup into individual bowls. Top each serving generously with the Dill Pickle Crunch mixture and a sprinkle of fresh chives, if desired.
