1-Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 lb. of lean ground beef, 1 diced medium yellow onion, 2 diced large carrots, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons dried parsley. Cook until the beef is browned and the onions turn translucent, then drain any excess grease to keep the soup from getting too oily.

2-Next, stir in 3 cloves of minced garlic and cook for about two minutes until it’s fragrant, adding a wonderful depth to your cheesy hamburger soup. Sprinkle 1/4 cup of all-purpose flour over the mixture and stir well to coat everything evenly; let it cook for 1-2 minutes to get rid of that raw flour taste.

3-Pour in 4 cups of chicken broth and scrape the bottom of the pot to deglaze it, capturing all those flavorful bits. Add the 4 large russet potatoes (peeled and cubed), 2 cups of whole milk, and 1 pound of processed cheese chunks. Stir continuously as you bring it to a boil, ensuring everything blends smoothly.

4-Reduce the heat and simmer for 25-35 minutes, stirring occasionally, until the potatoes and carrots are tender and the soup thickens up nicely. Finally, serve it hot with optional toppings like shredded cheddar cheese and sliced green onions for an extra touch of flavor and presentation.