1. Heat the olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned.
2. Remove the beef with a slotted spoon and set aside, leaving the drippings in the pot.
3. Add the chopped onion and garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.
4. Stir in the diced potatoes and carrots, if using, and cook for another 3 minutes.
5. Pour in the beef broth, returning the beef to the pot. Bring to a gentle boil, then reduce the heat and let simmer for 20 minutes, or until the potatoes are tender.
6. Stir in the milk, shredded cheddar cheese, Worcestershire sauce, salt, and pepper. Let the soup simmer for another 10 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
7. Taste and adjust the seasoning if necessary. Serve hot, with a sprinkle of additional cheese on top if desired.

Mama Lou always said that a good soup needs patience. Letting it simmer allows the flavors to meld, creating a harmony that’s well worth the wait.