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Heat olive oil in a pan.
Add kosher salt, thyme, smoked paprika, and black pepper, allowing the spices to bloom for a few minutes.
Add the ground beef and cook, breaking up the pieces, until lightly browned. Add 1 teaspoon salt as the beef cooks.
Set the cooked beef aside in a bowl.
Add the remaining oil, leeks, and 1 teaspoon salt to the same pot. Cook for a few minutes, until soft.
Add the potatoes, tomatoes, ground beef, stock, and the remaining salt.
Bring to a boil, then simmer for 20–30 minutes, until the potatoes are tender.
Add the squeezed lemon juice. Taste and adjust for seasoning.
Serve warm, garnished with grated Parmesan, if desired.