Gather your ingredients and a large kettle or Dutch oven.
Prepare the Ingredients
Using a food processor or a box grater, shred the Russet potatoes and peeled carrots.
Mince the sweet onion on a cutting board with a sharp Chef's or Santoku knife.
Prepare the homemade broth mixing together 4 cups boiling water with 2 chicken bouillon cubes. Or if desired, you may substitute store-bought chicken broth instead.
Slice the processed cheese into small cubes for faster melting.
Make the Soup
In a large kettle or Dutch oven, brown the lean ground beef (or ground venison) over medium heat.
Add the shredded potatoes, carrots, and minced onion. Stir to combine.
Pour in the prepared chicken broth and cook until the vegetables are tender, about 12-15 minutes.
Add the whole milk and processed cheese. Cover with a lid and simmer on low heat, stirring occasionally until melted.
Season with fresh or dried parsley, kosher salt, and freshly ground black pepper. Simmer uncovered for an additional 7-10 minutes. Serves 4-6.