Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, about 6-8 minutes.

Add diced onion, celery, and carrots to the same pot. Cook for 5-6 minutes until vegetables begin to soften, stirring occasionally.

Add minced garlic and cook for another minute until fragrant. Sprinkle flour over the mixture and stir constantly for 2-3 minutes.

Gradually pour in beef broth while stirring constantly to prevent lumps. Add cubed potatoes, Worcestershire sauce, and paprika.

Bring mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are tender.

Slowly add milk and heavy cream, stirring gently to incorporate. Heat through but do not boil.

Reduce heat to low and gradually add shredded cheese in small handfuls, stirring constantly until completely melted and smooth.

Season with salt and pepper to taste. Serve immediately while hot, garnished with fresh parsley.