Cheese: 2.5 cups sharp cheddar cheese, freshly shredded (plus extra for topping)
Butter & Flour: 2 tablespoons each (for richness and thickening)
Toppings: Crispy bacon strips (cooked and crumbled) and chopped green onions
Seasoning: Salt and freshly ground black pepper to taste
Instructions:
Brown the Beef:
In a large soup pot or Dutch oven over medium heat, cook the ground beef until completely browned and cooked through. Drain any excess grease, transfer the beef to a plate, and set aside.
Simmer the Vegetables:
In the same pot, add the diced potatoes and carrots along with the chicken or beef broth. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for 15 to 20 minutes until the potatoes and carrots are tender.
Create the Creamy Cheese Base:
Reduce the heat to low. Pour in the heavy cream and gradually stir in the shredded cheddar cheese. Whisk continuously until the cheese is completely melted and the soup transforms into a smooth, velvety, and rich consistency.
Combine Everything:
Return the cooked ground beef back into the pot. Stir well to incorporate all the delicious ingredients, allowing the soup to simmer together for another 5 minutes so the flavors fully meld.
Garnish and Serve:
Ladle the hot soup into serving bowls. Top generously with crispy crumbled bacon, freshly chopped green onions, and an extra sprinkle of sharp cheddar cheese for the ultimate flavor and 
presentation.