In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 medium diced onion and sauté for about 5 minutes until it becomes soft and translucent.

Incorporate 3 minced garlic cloves into the pot, cooking for 1 minute. Stir gently until the garlic becomes fragrant.

Introduce 1 pound of ground beef to the pot, breaking it up. Cook for about 5-7 minutes, stirring frequently until browned all over.

Stir in 3 cubed potatoes and 2 sliced carrots into the mix, cooking for another 5 minutes.

Pour in 4 cups of beef broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer, and gently cover the pot. Let it simmer for 20-25 minutes.

Once the potatoes are done, lower the heat and pour in 1 cup of heavy cream and 1 cup of shredded cheddar cheese, stirring until well combined.

Season the soup with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and optional 1/2 teaspoon of paprika. Stir well to ensure all the seasonings are evenly distributed.

Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.