Instructions
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Brown the Beef: In a skillet over medium-high heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain any excess grease. Stir in the minced garlic and tomato paste for the last 1 minute of cooking.
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Load the Slow Cooker: Transfer the beef mixture into your slow cooker. Add the cubed potatoes, diced carrots, diced tomatoes (with juice), beef broth, parsley, and paprika. Give it a good stir.
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Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes and carrots are fork-tender.
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Season: Taste the broth and add salt and pepper as needed.
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The Finishing Touch: Ladle the soup into bowls while piping hot. Immediately top with a generous handful of shredded cheddar cheese so it melts into that beautiful golden pool seen in your photo. Sprinkle with fresh parsley.
A Pro Tip for Extra Richness
If you want the broth to be slightly thicker, take a potato masher and gently press down on a few of the cooked potato chunks directly in the pot. The released starch will turn the broth silky and hearty.
