1. In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onions and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
3. Transfer the browned beef mixture to your crockpot. Add the diced potatoes, beef broth, tomato paste, dried thyme, smoked paprika, salt, and pepper. Stir gently to combine all ingredients.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender and the flavors well melded when done.
5. About 30 minutes before serving, stir in the milk or cream. This will add a lovely richness to the soup. Taste and adjust seasoning as needed.
6. If you’re adding cheese, sprinkle it over the soup just before serving or let each person top their bowl individually. Garnish with fresh parsley for a bright finish.

One of my favorite moments is stirring in the cream at the end, watching the soup turn silky and inviting. Mama Lou always said patience was the secret ingredient, and that slow cooker magic is hard to beat. I remember Ouma and I setting the crockpot together, then sneaking peeks throughout the day, smelling the house fill with warmth and love.