1. In a large soup pot or Dutch oven, cook ground beef over medium heat until browned. Drain any excess grease and set the beef aside.

2. In the same pot, melt butter over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds.

3. Sprinkle in flour and stir constantly to form a roux. Cook for 1-2 minutes to remove raw flour taste. Gradually whisk in beef broth until smooth.

4. Add diced potatoes and return cooked beef to the pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15-20 minutes or until potatoes are tender.

5. Stir in milk or half-and-half and cream cheese. Stir until cream cheese is melted and smooth.

6. Reduce heat to low. Gradually add shredded cheddar cheese, stirring until fully melted and creamy.

7. Season with salt and pepper to taste. Add more broth or milk to thin, if needed. Garnish with fresh parsley and serve hot.