Brown the ground beef in a large skillet over medium heat until fully cooked. Drain any excess grease, then transfer the beef to your slow cooker.
Using the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Transfer the onion and garlic to the slow cooker.
Add the beef broth, diced potatoes, carrots, celery, diced tomatoes with their juices, Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir everything together until well combined.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender.
About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese is melted and the soup is smooth and creamy.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the soup in bowls and garnish with your choice of toppings such as diced tomatoes, chopped green onions, crispy turkey bacon bits, extra shredded cheese, or a dollop of sour cream. Enjoy!