Brown the Beef: In a large pot over medium heat, cook ground beef until no longer pink. Break it up as it browns. Remove excess grease if needed, but leave some for flavor.
Sauté Aromatics: Add chopped onion and garlic. Sauté 2–3 minutes until translucent.
Simmer the Potatoes: Toss in the diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–18 minutes or until the potatoes are fork-tender.
Mash & Thicken: Using a potato masher, mash about ⅓ of the soup to create body while keeping chunks intact.
Add Milk and Cheese: Stir in the milk and butter. Once warmed through (don’t boil), slowly add cheese in handfuls, stirring constantly to avoid clumps.
Taste and Season: Add salt and pepper gradually. Taste. Adjust. Trust your palate.
Garnish and Serve: Ladle into bowls. Top with your choice of bacon, scallions, or extra cheese.
