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In a skillet over medium heat, brown the ground beef. Drain any excess fat and set aside.
In the crockpot, add the diced potatoes, cooked ground beef, onion, garlic, beef broth, thyme, paprika, salt, and pepper.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, stir in the milk (or cream), sour cream, and shredded cheese. Let the cheese melt into the soup.
If you want a thicker soup, mix 2 tablespoons of flour with a little water to create a slurry, then stir it into the soup. Cook for an additional 20 minutes to thicken.
Ladle the soup into bowls and top with extra cheddar cheese, green onions, or crispy bacon if desired.