Steps

• Begin by browning the ground beef in a large soup pot over medium heat. Break it apart and cook until it's no longer pink. Drain any excess fat and set aside.
• Add the chopped onion and diced carrots to the same pot. Sauté until the vegetables soften, releasing fragrant aromas that enhance the soup's flavor profile.
• Stir in the cubed potatoes and chicken broth, bringing the mixture to a boil. Once boiling, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
• In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually add the milk, whisking continuously until thickened. This creates a creamy base to integrate with your soup.
• Add the milk mixture to the soup pot. Stir in the cheddar cheese, allowing it to melt smoothly into the soup. Season with salt and pepper to taste.