Turn the heat up to medium in a big saucepan and melt the butter. While browning, crumble the ground beef and add it to the pan.
If you want a soft, translucent onion, dice some onions and sauté them with some garlic.
Bring the beef stock and diced potatoes to a boil. Simmer, covered, for twenty to twenty-five minutes, or until potatoes are soft.
Add the shredded cheddar cheese and heavy cream, and stir until the cheese melts and the soup becomes creamy.
Before serving, add salt and pepper according to your taste, and top with fresh chives.
Half an hour for preparation, half an hour for cooking, and forty-five minutes for the whole process.
There are six servings, each with 350 calories.
