1-First, prepare all ingredients by dicing potatoes, chopping onions, and mincing garlic to streamline cooking.

2-Heat olive oil in a large pot over medium heat and sauté onions and garlic until translucent, about 3-4 minutes.

3-Add ground hamburger beef to the pot, breaking it apart and cooking until browned, approximately 6-8 minutes, then drain excess fat if needed.

4-Next, stir in diced potatoes and pour in beef broth, bringing the mixture to a boil before reducing heat to simmer for 20 minutes or until potatoes are tender.

5-Using an immersion blender, partially blend the soup to achieve a creamy consistency while keeping some chunks for texture.

6-Slowly add heavy cream, stirring continuously, and season with salt and pepper, letting it simmer for another 5-10 minutes to meld flavors.

7-Brown the 1 pound of lean ground beef in a large pot over medium-high heat, breaking it up as it cooks, for about 8-10 minutes.

8-Remove the cooked beef and drain most of the fat from the pot without wiping it clean.

9-Add 1 tablespoon olive oil, 1 tablespoon butter, 1 medium chopped onion, 2 medium peeled and chopped carrots, and 2 sticks chopped celery to the pot, then sauté for 5-7 minutes until softened.