Brown the beef. Heat your large pot over medium-high heat. Add the ground beef, breaking it into small pieces with a spoon. Cook until no pink remains (about 5–7 minutes). Drain most of the fat, leaving about 1 tbsp in the pot for flavor. Transfer the beef to a bowl and set aside.

Sauté the veggies. Melt the butter in the same pot, then add the onion and celery. Cook until soft (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute.

Make the roux. Sprinkle the flour over the veggies and stir until everything is coated. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly.

Add broth and potatoes. Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes and bring the soup to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are fork-tender.

Stir in the milk and cheese. Reduce the heat to low. Pour in the milk, followed by the shredded cheese, stirring until melted. Add the cooked beef, paprika, parsley, and a pinch of salt and pepper. Taste and adjust seasoning. Let it simmer gently for 5 more minutes (don’t boil, or the cheese might clump!).