Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, stirring occasionally for about 3–4 minutes until soft and fragrant.

Add 1 pound of ground beef to the pot, breaking it into small pieces. Stir frequently for 5–7 minutes until browned and fully cooked.

Stir in 4 cups of diced potatoes and 4 cups of chicken broth. Bring to a boil then reduce to a gentle simmer. Cook for about 15–20 minutes until potatoes are tender.

Pour in 1 cup of milk and 1 cup of heavy cream, stirring continuously to combine over low heat.

Gradually sprinkle in 2 cups of shredded cheddar cheese, stirring until fully melted and smooth.

Taste and add salt and pepper as needed. Serve hot, garnished as desired.