To your pot, add ground beef, and cook, chopping, until browned.

Drain the grease and set aside.

Add the 3 tbsp. butter to the pot, and heat until melted.

Add the onion and shredded carrots. Cook over medium high heat, until softened.

Add the garlic, and the flour, and stir to combine. Cook for 1-2 minutes more.

Add in the chicken broth, and milk.

Add the seasonings and russet potatoes.

Bring to a boil, and cook simmer for 12-15 minutes, until potatoes are fork tender.

Add in the cream cheese and shredded cheese, and stir until melted.

Enjoy.