Brown the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned. Drain any excess grease and set the beef aside.

Sauté the Vegetables: In the same pot, melt the butter. Add the diced onion, chopped carrots, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Add Potatoes and Seasonings: Stir in the cubed potatoes, Worcestershire sauce, sea salt, and pepper. Mix well to coat the potatoes in the butter and seasonings.

Thicken the Soup: Sprinkle the tapioca starch (or your chosen thickener) over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw starch taste.

Add Broth and Simmer: Pour in the broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

Incorporate Cream and Cheese: Stir in the cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.

Add the Beef Back In: Return the cooked ground beef to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat through.

Adjust Seasoning: Taste the soup and adjust the salt and pepper if needed.

Serve: Ladle the soup into bowls and top with optional toppings like chopped bacon, extra shredded cheese, or diced pickles.