1️⃣ In a large pot, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and crumbly.
2️⃣ Stir in the diced carrots and celery, and cook for an additional 5 minutes, or until slightly softened.
3️⃣ Sprinkle flour over the mixture, stirring constantly to coat the vegetables and beef evenly. This will help thicken the soup later.
4️⃣ Pour in the beef broth and bring to a boil. Then, add the cubed potatoes, salt, pepper, and paprika.
5️⃣ Reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
6️⃣ Stir in the heavy cream and heat through until warmed. Be careful not to boil the soup again after adding cream, as it can separate.
7️⃣ Serve hot, garnished with shredded cheddar cheese and fresh parsley for a delicious and comforting meal!
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