1. In a large soup pot, cook ground beef over medium heat until browned. Drain excess fat and set the beef aside.

2. In the same pot, melt butter. Add onion, carrots, and celery. Sauté until soft, about 5 minutes. Stir in garlic and cook for another minute.

3. Sprinkle flour over the vegetables and stir well. Let it cook for a minute to remove the floury taste.

4. Slowly whisk in chicken broth, ensuring the mixture is smooth and lump-free.

5. Add diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes or until potatoes are fork-tender.

6. Return cooked ground beef to the pot. Stir in milk, shredded cheddar cheese, salt, pepper, and paprika. Cook over low heat until the cheese is melted and the soup is creamy.

7. Serve hot, garnished with chopped parsley. Add toppings like crumbled bacon, extra cheese, or pickles if desired.