Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Cook for 3–4 minutes, until softened and fragrant.

Add ground beef to the pot. Break it up with a spoon and cook until browned and cooked through. Drain any excess grease.

Add Potatoes and Broth

Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.

Pour in the milk and heavy cream. Stir to combine. Do not let the mixture boil—just heat through.

Gradually add cheddar cheese while stirring constantly, until melted and soup is smooth.

Season with salt and pepper to taste. Simmer for an additional 5–10 minutes to thicken slightly.

Ladle into bowls and serve hot. Top with extra cheese, crispy bacon, or green onions if desired.