Prepare all of the vegetables.
In a skillet over medium heat, add the ground beef and cook for 5 minutes or until no longer pink, breaking up the meat as it cooks.
In a large bowl, toss the cheese, cornstarch and flour together.
In a medium nonstick skillet over medium heat, add the oil and hamburger buns and sprinkle with a little salt, stirring occasionally until golden and toasted.
In a dutch oven or stock pot over medium heat, add the butter and allow it to melt down.
Add the garlic, onions, carrots and celery and stir occasionally until tender, about 2-3 minutes.
Stir in the brown sugar, Worcestershire and cheese mixture.
Quickly add the broth and cream and stir to combine.
Add the meat and potatoes and allow to cook for about 5 minutes.
Season with salt and pepper to taste and cook an additional 30 minutes or until the potatoes are tender.
Serve with cheese, bacon, chives and those golden buns. Enjoy!