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Cook the ground beef until brown in a large frying pan over medium heat, stirring occasionally for 7 to 10 minutes. Season with salt and pepper, then discard excess fat and set aside.
In the same pan, heat a tablespoon of butter and cook the diced onion for around 4 minutes until soft. Add chopped garlic and cook for another minute until fragrant. Transfer to the slow cooker.
Add the diced potatoes to the slow cooker with the garlic and onion.
Pour in 4 cups of beef bone broth and mix in the cooked ground beef, Worcestershire sauce, paprika, and dried parsley. Stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are tender.
After cooking, add 1 cup of heavy cream gradually while stirring. Remove ¼ cup broth and mix with sour cream in a separate bowl before adding back to the soup. Add shredded cheddar cheese, stir thoroughly.
(optional) to thicken the soup, mix 2 teaspoons of cornstarch with 2 tablespoons of cold water and stir into the soup while cooking a little longer