1. Cook the Ground Beef

• In a large pot or Dutch oven, brown 1 lb of ground beef over medium heat.
• Break up the meat as it cooks until it is no longer pink, about 6-7 minutes.
• Drain any excess fat and remove the cooked beef from the pot. Set it aside.

2. Sauté the Onion and Garlic

• Using the same pot, add 1 small diced onion and 3 minced garlic cloves to the residual beef fat (or add a tablespoon of oil if needed).
• Sauté over medium heat for 3-4 minutes until the onion is soft and translucent, and the garlic is fragrant.

3. Add the Potatoes and Broth

• Add 4 cups of diced potatoes to the pot, followed by 4 cups of beef broth.
• Stir well to combine, then bring the mixture to a boil.
• Once boiling, reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

4. Prepare the Roux

• In a separate small pan, melt 2 tablespoons of butter over medium heat.
• Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the roux is golden and thickened. Be careful not to let it burn.

5. Add Milk and Cheese

• Gradually whisk in 1 cup of whole milk to the roux. Stir until smooth and the mixture begins to thicken slightly.
• Slowly stir the milk mixture into the pot of soup, ensuring everything is well combined.
• Add 2 cups of shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup has thickened.

6. Combine the Beef and Simmer

• Return the cooked ground beef to the pot, stirring to combine it with the creamy potato and cheese mixture.
• Let the soup simmer for an additional 5 minutes to ensure all the flavors meld together.

7. Season and Serve

• Season the soup with salt and pepper to taste.
• Serve hot, garnished with chopped green onions if desired.