Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of ground beef and cook until browned, about 5-7 minutes. Drain excess fat and set aside.

In the same pot, add chopped onions, finely diced carrots, sliced celery, and minced garlic. Sauté over medium heat for 5-7 minutes until vegetables are tender.

Return the browned beef to the pot, pour in 4 cups of chicken broth, and add 2 cups of diced potatoes. Stir to combine and bring to a boil, then reduce to a simmer.

Cover and let the soup simmer for 10-15 minutes until potatoes are fork-tender. Stir occasionally.

Whisk together 1/4 cup of flour and 1 cup of milk in a separate bowl until smooth. Gradually add to the soup while stirring to avoid lumps.

Cook for an additional 5 minutes, stirring frequently until the soup thickens, being careful not to scorch.

Stir in 1 cup of shredded cheddar cheese until melted completely, then season with salt and black pepper to taste.

Remove from heat and fold in 1/2 cup of sour cream until combined, adding a delightful tang.

Ladle the soup into bowls and garnish with chopped pickles, extra cheese, green onions, or bacon bits as preferred.