Brown the beef:
In a large pot over medium heat, cook the ground beef until browned and crumbly. Drain excess grease and set the beef aside.
Sauté aromatics:
In the same pot, add the onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
Simmer the soup:
Add the diced potatoes and broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Thicken the soup:
In a small bowl, whisk together milk and flour or cornstarch. Gradually stir this into the soup, cooking until it thickens.
Add the cheese:
Stir in shredded cheddar cheese, a handful at a time, until fully melted. Add salt, pepper, and paprika to taste.
Serve hot with your favorite toppings or sides.