In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.

Add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for around 5-7 minutes, stirring occasionally until the beef is browned and fully cooked.

Stir in 4 cups of diced potatoes and 4 cups of chicken broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes.

Once the potatoes are tender, reduce the heat to low and carefully pour in 1 cup of milk and 1 cup of heavy cream. Stir gently to combine.

Gradually add in 2 cups of freshly shredded cheddar cheese while stirring continuously until the cheese is completely melted and the soup is smooth.

Season the soup with salt and freshly cracked black pepper to taste. Allow it to simmer on low for an additional 5-10 minutes.

Ladle the warm soup into bowls, garnishing with any additional toppings you desire, like chopped herbs or extra cheese.