In a skillet over medium heat, add olive oil and cook the ground halal beef until browned. Drain excess fat.

Transfer the cooked beef to the crock pot.

Add the diced potatoes, chopped onion, minced garlic, and frozen mixed vegetables to the crock pot.

Pour in the halal beef broth and stir in the salt, black pepper, thyme, and paprika.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

Once cooked, stir in the heavy cream and shredded cheddar cheese until melted and well combined.

Serve hot and enjoy your cheesy hamburger potato soup!