Cook the Ground Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
Sauté Vegetables:
In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add Potatoes and Broth:
Stir in the potatoes and pour in the chicken or beef broth. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
Make it Creamy:
In a small bowl, whisk the flour with a little bit of milk to create a slurry. Stir this into the pot along with the remaining milk. Continue to cook, stirring frequently, until the soup thickens.
Add Cheese and Seasonings:
Gradually stir in the shredded cheese until melted and smooth. Add the cooked ground beef back to the pot, then season with garlic powder, paprika, salt, and pepper.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers on the side.

For extra richness, use half-and-half or heavy cream instead of milk.
To add a smoky flavor, try using smoked paprika or adding a handful of crumbled cooked bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed.

Enjoy this hearty and comforting soup, perfect for chilly days or satisfying cravings!