I loved this dish! I would constantly pester my mom to cook it for me.

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.

2. Add the diced onion and garlic to the pot, cooking until the onion is translucent.

3. Stir in the diced yellow potatoes, chicken broth, salt, pepper, parsley, paprika, and Worcestershire sauce. Bring to a boil.

4. Reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.

5. Stir in the milk and heavy cream, allowing the soup to heat through without boiling.

6. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and the soup is creamy.

7. Taste and adjust the seasoning if necessary. Serve hot with your favorite sides.

For a bit of spice, add a pinch of cayenne pepper or a dash of hot sauce. You can also substitute ground turkey or chicken for the beef if you prefer. For a thicker soup, mash some of the potatoes before adding the cheese. If you’re a fan of veggies, toss in some diced carrots or celery when you add the potatoes. And for a fun twist, top each bowl with crispy bacon bits or a handful of crumbled tortilla chips.