Step 1: Sauté the Vegetables
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and chopped celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Brown the Beef
Add the ground beef to the Dutch oven with the onions and celery. Cook, breaking the beef apart with a wooden spoon, until the beef is browned and the onions are translucent.

Step 3: Add the Remaining Vegetables and Seasonings
Once the beef is browned and the celery is nearly tender, add the shredded carrots, diced potatoes, chicken broth, oregano, and black pepper. Stir everything together.

Step 4: Simmer the Potatoes
Cover the Dutch oven and bring the soup to a boil. Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are nearly fork tender.

Step 5: Add the Cream and Cheese
Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese. Season with salt to taste.

Step 6: Finish the Soup
Allow the soup to simmer gently over low heat for another 20–30 minutes, stirring occasionally, until the cheese is fully incorporated and the vegetables are tender.

Step 7: Serve
Ladle the soup into bowls and top with additional shredded cheddar cheese. Serve warm.