Cooking Instructions:

In a skillet over medium-high heat, brown the ground beef until it's no longer pink. Drain any excess fat before transferring the beef to the crockpot.

In the crockpot, add the diced potatoes, chopped onion, and minced garlic over the browned ground beef.

Pour in the broth and add your desired seasonings, including thyme, parsley, paprika, salt, and pepper. Stir to combine all ingredients.

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

About 15-20 minutes before serving, stir in the heavy cream, shredded cheddar cheese, and milk. Allow it to cook on low until the cheese is melted and the soup is heated through.

When making this soup, keep in mind that using starchy potatoes like Russet or Yukon Gold will enhance the creaminess of the dish. Additionally, you can adjust the thickness of the soup by adding a cornstarch mixture for a thicker consistency or extra broth for a thinner soup.

Serve with crusty bread or garlic bread for a complete meal, and feel free to freeze any leftovers before adding the heavy cream for best texture preservation.