Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Season your beef with salt and pepper before adding it to the pot, browning the chunks for 6-7 minutes until nicely caramelized.

Once browned, remove the beef from the pot and set it aside. In the same pot, add the finely diced onion and minced garlic, sautéing for 2-3 minutes until translucent.

Pour in 4 cups of beef stock, stir to combine with the sautéed onions and garlic. Add the cubed potatoes, bring to a boil, and simmer for 10-12 minutes until fork-tender.

In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour, cooking for 1-2 minutes until golden. Gradually whisk in 2 cups of milk until thickened, about 3-4 minutes.

Return the beef to the pot with potatoes, pour in the thickened mixture along with 1/2 cup of heavy cream. Heat through for about 5 minutes.

Stir in 1 cup of shredded white cheddar cheese until melted. Adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with additional cheddar cheese and green onions.