In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until browned.

Add the chopped onion and minced garlic; sauté for 3-4 minutes until the onion is translucent.

Introduce the diced potatoes and carrots, then pour in the chicken broth. Stir gently and ensure the vegetables are submerged.

Bring to a simmer, then reduce to low heat. Simmer uncovered for 15-20 minutes until potatoes are fork-tender.

Stir in the heavy cream and let it simmer for an additional 5 minutes.

Season with salt, pepper, thyme, and paprika to taste. Stir well and serve warm.