In a large Dutch oven, heat a splash of oil over medium-high heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon as it cooks. Sauté for about 5-7 minutes until browned and no longer pink. Drain excess grease, leaving just enough for flavor, and move to the next step.

Add 1 diced onion and 3 cloves of minced garlic to the pot with the browned beef. Stir occasionally and cook for 2-3 minutes, or until the onion turns translucent and fragrant.

Pour in 4 cups of beef broth, then stir in 1 can of diced tomatoes (with juice), 1 cup of corn, 1 can of drained black beans, and 2 peeled and diced potatoes. Season the mixture with 1 teaspoon each of smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.

Bring the contents to a rolling boil over high heat, then reduce to low and cover. Let it simmer for 20-25 minutes until the potatoes are tender.

Once the potatoes are done, stir in 1 cup of heavy cream and 1 cup of freshly shredded cheddar cheese. Cook for an additional 5 minutes on low heat, stirring often.

Ladle your hearty Creamy Cowboy Soup into bowls and garnish with optional toppings such as sliced green onions, extra cheese, or crispy tortilla chips.