1. **Cook the Beef**: In a large pot, heat the olive oil or butter over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onions are translucent. Drain any excess fat.
2. **Add Potatoes and Broth**: Stir in the diced potatoes, beef broth, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
3. **Add Corn and Milk**: If using corn, stir it in along with the milk. Let it cook for an additional 5 minutes.
4. **Add Cheese**: Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth.
5. **Serve**: Ladle the soup into bowls, garnish with additional cheese and chopped green onions or parsley if desired. Enjoy!
### Tips:
– You can customize this soup by adding other vegetables like carrots or celery.
– For a thicker soup, mash some of the potatoes before adding the cheese.
– This soup freezes well, so feel free to make a double batch!
Enjoy your cheesy, hearty soup!
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