In a large pot or Dutch oven, heat a splash of oil over medium heat. Add chopped onions and minced garlic, sautéing for about 2-3 minutes until translucent and fragrant.

Add the ground beef to the pot. Cook for 5-7 minutes, breaking it apart while stirring until browned.

Incorporate the chopped potatoes and pour in broth, stirring well. Increase heat to high and bring to a vigorous boil.

Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally until potatoes are tender.

Stir in heavy cream or half-and-half, mix well, and allow to heat through for an additional 3-5 minutes.

Optionally, use an immersion blender to purée part of the soup for a creamier texture, leaving some chunks for texture.