Add the ground beef to a heated dutch oven. Cook until most of the pink is gone. Add onion, celery, & carrots & cook for another 3-4 min. Then add spices.
1
Heat
Add the beef broth and potatoes and bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes.
2
Mash
When the soup has simmered, use a potato masher to mash up the potatoes. Add the heavy cream cheddar cheese, pickle juice, and ketchup.
3
Serve
Stir until the cheese is melted, cooking for another 5 minutes. Serve with pickles, crumbled bacon, and more cheddar as garnish.
4
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