1. In a skillet over medium heat, crumble the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
2. Add the chopped onion and minced garlic to the beef, cooking until the onion is translucent, about 3 minutes.
3. Transfer the beef mixture to your crockpot. Stir in the diced potatoes, chicken broth, shredded carrots, salt, pepper, and paprika.
4. Cover and cook on low for 6-8 hours or until the potatoes are tender.
5. About 30 minutes before serving, whisk together the milk and flour in a small bowl. Stir into the soup along with the shredded cheddar cheese. Cover and cook for an additional 30 minutes, stirring occasionally, until the soup thickens.
6. Stir in the sour cream just before serving for a creamy finish.

As you ladle the soup into bowls, you’ll be reminded of those comforting meals shared with loved ones. It’s a dish that encourages everyone to linger a little longer at the table.