In a large pot, cook the ground beef over medium-high heat until browned.

Drain any excess fat if needed.

Remove beef from the pot and set aside.

In the same pot, add a little olive oil if necessary.

Sauté onions, carrots, and celery for 4–5 minutes, until softened.

Stir in garlic and cook for another 30–45 seconds.

These aromatics form the foundation of the soup’s depth and flavor.

Stir in the diced potatoes, Italian seasoning, smoked paprika, salt, and pepper.

Return the browned beef to the pot.

Add chicken or beef broth and bring the mixture to a gentle boil.

Reduce heat, cover, and simmer for 12–15 minutes, or until potatoes are tender.

In a separate saucepan:

Melt the butter

Whisk in the flour to form a smooth roux

Slowly add milk or half-and-half, whisking continuously

Cook until thickened, 3–4 minutes

Stir in the shredded cheddar until melted and creamy.

Pour the cheese sauce into the soup pot.

Stir well and simmer for another 5 minutes.

Remove from heat and stir in sour cream for enhanced creaminess.

Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with:

Crumbled bacon

Green onions

Extra cheddar

Pickle slices (fun cheeseburger twist)

Serve with crusty bread or rolls.