Start by preparing the vegetables. Peel and dice the potatoes into evenly sized pieces, then chop the onion, carrots, and celery. Keeping the vegetables similar in size helps them cook evenly in the slow cooker.

1. Brown the ground beef.Heat a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles until browned and cooked through. Drain excess grease to prevent the soup from becoming oily.
2. Add the garlic.Stir the minced garlic into the beef and cook for another 30 seconds until fragrant. This quick step adds extra flavor to the soup.
3. Fill the Crock Pot.Transfer the cooked beef to the slow cooker. Add the diced potatoes, onion, carrots, celery, beef broth, Worcestershire sauce, salt, black pepper, parsley, paprika, and thyme. Stir gently to combine.
4. Slow cook the soup.Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes and vegetables are tender. Cooking times may vary depending on your slow cooker and the size of your potato pieces.
5. Prepare the creamy mixture.About 30 minutes before serving, whisk the flour into the milk in a separate bowl until smooth. Stir this mixture into the soup along with the heavy cream. Mixing the flour with cold milk first helps prevent lumps.
6. Add the cheddar cheese.Stir in the shredded cheddar a handful at a time until melted and creamy. Cover and cook on HIGH for another 15–20 minutes, stirring occasionally. Avoid allowing the soup to boil vigorously after adding the dairy.
7. Adjust the consistency.If the soup is too thick, add a little extra warm beef broth or milk. For a thicker texture, mash a few cooked potato pieces against the side of the slow cooker and stir them back into the soup.
8. Garnish and serve.Taste and adjust the seasoning as needed. Sprinkle with fresh parsley and extra cheddar cheese if desired. Serve hot with crusty bread, biscuits, or crackers for a complete and comforting meal.