Stovetop Method:

1. Brown the beef: In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess grease.
2. Sauté the veggies: Add diced onion, carrots, celery, and garlic to the pot. Cook for 2-3 minutes until fragrant.
3. Add broth and seasonings: Pour in beef broth and stir in salt, pepper, parsley, basil, paprika, and Worcestershire sauce.
4. Cook the potatoes: Add diced potatoes and bring the soup to a boil. Reduce heat and let it simmer for 20-25 minutes until potatoes are tender.
5. Make it creamy (optional): Stir in milk or heavy cream for a richer consistency. Simmer for 5 more minutes.
6. Taste and adjust: Check seasoning and add more salt or pepper if needed.
7. Serve and garnish: Ladle into bowls and top with shredded cheese, fresh parsley, or green onions.

Slow Cooker Method:

1. Brown the ground beef in a skillet, then transfer it to the slow cooker.
2. Add all ingredients except the milk/cream and cheese. Stir well.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
4. Stir in milk or heavy cream (if using) and let warm for another 10-15 minutes.
5. Serve hot, garnished with cheese or fresh herbs.

Instant Pot Method:

1. Use the sauté function to brown the beef. Drain grease.
2. Add all ingredients (except milk/cream and cheese) and stir well.
3. Close lid, seal, and cook on Manual (High Pressure) for 10 minutes.
4. Quick-release pressure, stir in milk/cream, and let sit for 5 minutes before serving.
5. Garnish with cheese and fresh herbs.