In a skillet, cook the ground beef over medium heat until browned and fully cooked, breaking it up into small pieces. Drain any excess fat and set aside.

In the Crock Pot, add the diced potatoes, chopped onion, cooked ground beef, garlic powder, smoked paprika, salt, and black pepper.

Pour the halal beef broth over the ingredients in the Crock Pot. Stir to combine.

Cover the Crock Pot and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the heavy cream and milk, stirring constantly until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth.

Once the potatoes in the Crock Pot are tender, stir the cheese sauce into the soup, mixing thoroughly to combine.

Cover and cook on low for an additional 30 minutes to allow the flavors to meld and the soup to thicken slightly.

Serve hot, garnished with fresh parsley if desired.