In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess fat.

Transfer the cooked ground beef to a 6-quart slow cooker.

Add the diced onion, minced garlic, diced potatoes, beef broth, diced tomatoes, condensed cheddar cheese soup, milk, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.

Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender.

During the last 30 minutes of cooking, stir in the shredded cheddar cheese and heavy cream. Cover and continue cooking until the cheese is melted and the soup is heated through.

Garnished with chopped fresh parsley or chives, if desired.