Place your large soup pot over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks. Cook for about 5-7 minutes until no pink remains and the meat is nicely browned, then drain it in a colander to remove excess fat.

Return the pot to medium heat and add the butter, allowing it to melt completely. Add your diced onion and minced garlic, stirring frequently for about 3 minutes until the onion softens and becomes fragrant.

Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to coat everything.

Pour in your beef broth slowly while stirring to prevent lumps from forming. Add the diced potatoes and bring everything to a gentle boil, then reduce heat to medium and let it simmer for about 10 minutes until potatoes start to soften.

Return your cooked ground beef to the pot and stir in the diced tomatoes with their juice.

Add the salt, black pepper, garlic powder, and paprika, stirring well to distribute the seasonings evenly.

Lower the heat to medium and gradually add your shredded cheddar cheese in handfuls, stirring constantly after each addition until fully melted.

Stir in the whole milk until fully incorporated, bringing the soup to a gentle simmer for just 2 minutes. Remove from heat and garnish with fresh parsley, then ladle into bowls and top with your favorite burger toppings.