Step 1: Cook the Ground Beef

• In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned.
• Season with Montreal seasoning, then remove from the pot, drain any excess fat, and set aside.

Step 2: Sauté the Vegetables

• Melt 2 tbsp butter in the same pot over medium heat.
• Add onion and cook until soft and translucent, about 5 minutes.
• Stir in garlic and cook for another minute.
• Add celery and potatoes, stirring to coat them with the butter.

Step 3: Make the Roux

• In a separate saucepan, melt the remaining 2 tbsp butter over medium heat.
• Whisk in flour and cook for 2 minutes, stirring constantly, until light brown.
• Gradually whisk in milk to create a smooth, thick sauce.

Step 4: Simmer the Soup

• Pour the milk mixture into the pot with the vegetables.
• Add beef stock and bring to a gentle boil.
• Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Step 5: Add Cheese and Beef

• Stir in shredded cheddar cheese, a little at a time, until fully melted.
• Return the cooked ground beef to the pot and mix well.
• Simmer for another 5-10 minutes for the flavors to meld.

Step 6: Serve and Garnish

• Ladle the soup into bowls and garnish with diced dill pickles.
• Serve hot and enjoy!