Prepare the Crockpot: Transfer the beef mixture to a crockpot. Add diced potatoes, sliced carrots, and sliced celery.
Add Broth and Seasonings: Pour in the broth. Add dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.
Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes and vegetables are tender.
Add Cream and Cheese: Stir in heavy cream, shredded cheddar cheese, and milk. For thicker soup, add the cornstarch mixture and stir well. Continue cooking on low for 15-20 minutes until cheese is melted and soup is creamy.
Serve: Ladle into bowls and garnish with fresh parsley and extra cheddar cheese. Serve with crusty bread.
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