1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain excess grease if needed.

2. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

3. Add the diced potatoes, kidney beans, corn, diced tomatoes, smoked paprika, chili powder, cumin, salt, and black pepper. Stir well to combine.

4. Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.

5. Lower the heat and stir in the softened cream cheese until fully melted into the broth.

6. Pour in the heavy cream and add the shredded cheddar cheese. Stir until the soup is creamy, smooth, and well combined.

7. Taste and adjust seasoning if needed. Garnish with chopped parsley or green onions and serve hot.