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In a skillet, heat oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat and set aside.
In the crockpot, add the diced potatoes, onion, carrots, and celery.
Add the cooked ground beef to the crockpot. Pour in the broth, then add garlic powder, dried parsley, salt, and black pepper. Stir to combine.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Thicken the Soup (Optional) About 30 minutes before serving, whisk 2 tablespoons of flour into the milk or cream, then stir it into the crockpot. This will thicken the soup slightly.
Stir in the shredded cheddar cheese until melted and well combined.
Taste and adjust seasonings if needed. Serve hot, garnished with additional cheese or fresh parsley, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.