In a large pot or Dutch oven over medium heat, add 1 pound of ground beef and 1 ½ cups of finely diced yellow onion. Cook for 8–10 minutes, breaking apart the beef with a spatula as it browns. Once the beef is fully cooked and the onions are softened, remove any excess grease from the pot for a cleaner flavor.

Stir in 1 teaspoon of minced garlic and cook for an additional minute, allowing the garlic to release its aromatic fragrance.

Pour in 4 cups of beef broth and add 2 pounds of diced Yukon Gold potatoes, followed by 1 teaspoon of paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Increase the heat to bring the mixture to a boil, then reduce it to medium-low. Simmer for 15–20 minutes until the potatoes are fork-tender.

Gradually incorporate 1 ½ cups of shredded mild cheddar cheese into the soup, stirring continuously until melted.

Gently pour in 1 cup of heavy whipping cream, stirring well to combine. Heat through for an additional 3–5 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and pour into the soup while stirring. Simmer for an additional 2–3 minutes to thicken.

Garnish with freshly chopped parsley and a sprinkle of extra cheddar cheese. Serve immediately.