1 lb ground beef
1 cup onion, diced
2 cups potatoes, diced
1 cup carrots, diced
4 cups beef broth
1 cup milk or half-and-half
1 ½ cups shredded cheddar cheese
Brown the meat in a large pot over medium heat, breaking it up as it cooks for 5-7 minutes.
Add diced onions, carrots, and potatoes; sauté for about 5 minutes until softened.
Pour in beef broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes until vegetables are tender.
Stir in milk or half-and-half and bring to a gentle simmer.
Gradually add shredded cheddar cheese, stirring until melted and combined, seasoning to taste.
Ladle soup into bowls and serve warm with optional toppings like green onions or bacon.