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In a large pot over medium high heat cook the ground beef and chopped onion. Drain the grease.
Add the carrots and celery and cook for a few minutes until they start to soften.
Add the minced garlic, salt, pepper, dried parsley, and ground mustard. Cook for another minute.
Add the broth and potatoes. Bring to a simmer and reduce heat to medium low, cover and cook for 15 minutes or until the potatoes and carrots are tender.
In a small bowl whisk together the half and half and the cornstarch until combined. Add the soup and stir with a spoon to mix. Add the shredded cheddar cheese and continue cooking and stirring over low heat until thickened and the cheese is completely melted. About 3-4 minutes. Ladle into bowls and enjoy!
YUM!