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