Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until the meat reaches a mahogany-colored sear. Drain excess fat, leaving about one tablespoon in the pot.
  2. Reduce heat to medium and stir in the butter. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the beef broth while whisking or stirring to prevent lumps. Add the cubed potatoes, thyme, and smoked paprika.
  5. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Stir in the Worcestershire sauce and heavy cream. Let the soup simmer for another 2–3 minutes without reaching a rolling boil. Season with salt and pepper.
  7. Remove from heat and garnish with fresh parsley.