In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the beef is fully cooked. Drain any excess fat.

Transfer the browned beef mixture to the crock pot. Add the diced potatoes, sliced carrots, beef broth, Italian seasoning, salt, and pepper. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

If you prefer a thicker soup, mix the flour with a small amount of water to create a slurry and stir it into the soup about 30 minutes before serving.

Once the soup is ready, stir in the heavy cream and shredded cheddar cheese until melted and well combined.

Serve hot, garnished with fresh parsley if desired.