1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Use a wooden spoon to break it into small pieces as it cooks. This should take about 6-8 minutes. Drain excess fat if needed, but leave a little for flavor.
2. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour evenly over the beef and onions, stirring constantly to coat everything. This is the base for your creamy broth. Cook for about 2 minutes to remove the raw flour taste.
4. Slowly pour in the beef broth while stirring to avoid lumps. Add the cubed potatoes and smoked paprika, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Once the potatoes are cooked, stir in the butter and then add the milk or cream. Heat through gently—avoid boiling once the dairy is added to keep the soup silky.
7. Taste and season with salt and freshly ground black pepper. Adjust seasoning as needed. If the soup feels too thick, add a splash more broth or milk to loosen it up.
8. Serve hot, garnished with chopped parsley or chives if you like. A sprinkle of sharp cheddar cheese wouldn’t hurt either—Mama Lu would approve.

One thing Mama Lu taught me was patience. Don’t rush the simmering step—those potatoes need time to soften and soak up the flavors. I remember many afternoons kneeling beside her, waiting for the kitchen to fill with the smells of supper, and that stillness is key to turning this soup from good to unforgettable.