In a large skillet over medium heat, brown 1 pound of ground beef until no pink remains, about 6–8 minutes. Drain any excess fat, then transfer the beef into your crockpot. In the same skillet, sauté one diced onion and a few cloves of minced garlic until they become fragrant and translucent, about 2–3 minutes, then add them to the crockpot, mixing well.

Next, incorporate 4 diced potatoes, 2 chopped carrots, and 1-2 stalks of diced celery into the crockpot. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, 1 teaspoon of paprika, and salt and pepper to taste. Pour in approximately 4 cups of low-sodium chicken or beef broth, stirring gently to combine all ingredients and ensure even distribution of flavors.

Cover the crockpot with its lid and set it to cook on Low for 4–6 hours or on High for 2–3 hours. Avoid lifting the lid frequently, as this can disrupt the cooking process. You’ll know the soup is ready when the vegetables are tender, and the flavors have melded beautifully.

In the final 10–15 minutes of cooking, add 1 cup of heavy cream and 1 cup of milk to the crockpot, stirring gently to incorporate. Fold in 1–2 cups of shredded cheddar cheese until it's melted and the soup becomes creamy and luscious.

Ladle the warm soup into bowls, making sure to include generous portions of the delightful ingredients. Garnish with fresh parsley and an extra sprinkle of cheese on top for added flavor. Serve hot alongside crusty bread or garlic toast.