Begin by gathering all your ingredients. Chop the onion, garlic, carrots, and potatoes into bite-sized pieces.

In a skillet over medium heat, brown the ground beef until it's no longer pink, about 5-7 minutes. Drain any excess fat, add the chopped onion and minced garlic, and sauté for an additional 3-4 minutes.

Transfer the sautéed beef mixture into the crockpot, followed by the diced potatoes, sliced carrots, and beef broth. Stir to combine.

Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, gently stir in the heavy cream and shredded cheddar cheese. Adjust salt and pepper to taste.

Ladle the soup into bowls and serve hot, ideally with crusty bread or crunchy crackers.