Begin by dicing 2-3 medium russet or Yukon gold potatoes into small cubes. Chop 1 onion, 2 carrots, and 2 celery stalks.

In a large pot over medium heat, add 1 pound of ground beef and cook until fully browned, about 5-7 minutes.

Add the chopped onions, carrots, and celery to the pot. Sauté for 4-5 minutes until tender.

Stir in the diced potatoes and 4 cups of beef broth. Bring the mixture to a gentle simmer.

In a separate bowl, mix together 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Pour into the soup after simmering for 10 minutes.

Reduce heat to low and let simmer for an additional 10-15 minutes until potatoes are tender.