132 ozbeef brothmay use chicken broth, if preferred
1Tbspsteak seasoning
1TbspWorcestershire sauce
1tspdry thyme
Cheese sauce:
1/4cupbutter
1/4cupall purpose flour
1tspdry mustard
1/2tspsalt
1/2tspblack pepper
2cupsmilk
2cupsshredded sharp cheddar cheeseplus additional for garnishing
1/2cupcubed dill pickles
1Tbspfresh chopped chivesplus additional for garnishing
croutons for serving
Instructions
Heat a few drizzles of olive oil In a 6 quart pot or dutch oven. Brown the ground beef with the onion and carrots until no longer pink. Add garlic cooking for 1 minute longer. Drain well.
To the pot add potatoes, broth, steak seasoning ,Worcestershire sauce and thyme. Cover and cook over medium-high for 12-15 minutes or until potatoes are fork tender.
Meanwhile, melt butter in a separate saucepan over medium heat. Add flour mixing until butter is absorbed. Add mustard, salt and pepper. Gradually whisk in milk whisking until smooth. Increase heat, stirring constantly just until milk begins to thicken, then immediately lower the heat. Allow to bubble gently for 5 minutes. Turn off heat and add cheese, mixing until melted. Keep warm.
Check potatoes for doneness. Mix in cheese sauce, dill pickles and chives. Stir until fully combined Cook uncovered over medium for 5 minutes to allow the soup to reduce and flavors combine.
Serve topped with additional cheese, chives and croutons, if desired.
Notes
Once you add the cheese sauce, it's important to mix well and allow the soup to simmer uncovered to reduce and combine.
The seasonings and amounts may need adjustments depending on the brand of Steak seasoning you choose to use. This recipe was made with Montreal Steak Seasoning.