1. In a large pot over medium heat, cook the ground beef until fully browned. Drain excess grease and set aside.

2. In the same pot, melt the butter. Add diced onion and cook until translucent. Stir in garlic and cook for 1 more minute.

3. Sprinkle flour over the onions and garlic, stirring constantly to form a roux.

4. Slowly pour in the beef broth, stirring continuously to avoid lumps.

5. Add diced potatoes and the cooked beef. Bring the soup to a boil, then reduce heat and let simmer for 15–20 minutes until potatoes are tender.

6. Stir in milk or half-and-half. Let it heat gently (do not boil).

7. Add shredded cheddar cheese in small handfuls, stirring until melted and the soup is smooth.

8. Season with salt and pepper. Serve hot with your favorite toppings.