Step 1: Prepare the Ingredients

1. Peel and dice the potatoes into small, bite-sized cubes.
2. Dice the onion, carrots, and celery for even cooking.
3. Mince the garlic and set aside.
4. If using bacon, cook and crumble it for later use.

Step 2: Brown the Ground Beef

1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat.
2. Add 1 lb ground beef and cook until browned, breaking it apart with a spatula.
3. Drain excess grease, leaving about 1 tbsp for flavor.

Step 3: Sauté the Aromatics

1. Add diced onions, carrots, and celery to the beef. Stir and cook for 3–5 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds, until fragrant.

Step 4: Add Broth and Seasonings

1. Pour in 4 cups beef broth and stir well.
2. Add diced potatoes, salt, pepper, smoked paprika, thyme, parsley, and a bay leaf.
3. Stir to combine, then bring the soup to a boil over medium-high heat.

Step 5: Simmer Until Potatoes Are Tender

1. Reduce heat to low and cover the pot.
2. Let the soup simmer for 20–25 minutes, stirring occasionally.
3. Check if the potatoes are fork-tender—if they are, the soup is ready for the next step.

Step 6: Adjust the Texture

1. For a thicker soup, mash some of the potatoes with a fork or use an immersion blender to partially blend the soup.
2. For a creamier texture, stir in 1 cup milk or heavy cream and mix well.

Step 7: Add Optional Ingredients (if desired)

1. If making a cheesy version, stir in 1½ cups shredded cheddar cheese until melted.
2. For extra richness, add 1 tbsp butter and stir.
3. If using bacon or frozen vegetables like corn or peas, stir them in now and let simmer for 2–3 minutes.

Step 8: Final Taste Test & Serve

1. Remove the bay leaf and taste the soup. Adjust seasonings if needed.
2. Serve hot, garnished with extra cheese, bacon, or fresh parsley.
3. Pair with crusty bread, garlic toast, or a fresh salad.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.