To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook, breaking the beef apart as it browns, until it is fully cooked and the onion is softened (8-10 minutes). Drain excess grease.

Add the garlic and cook for 1 more minute.

Stir in the broth, potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup, stirring continuously to avoid clumping.

Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.

In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.

Garnish with parsley and extra cheese before serving.