In a large soup pot over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the diced onion and minced garlic. Cook until soft and fragrant, about 3 minutes.

Stir in diced potatoes and carrots. Cook for 5 minutes, stirring occasionally.

Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until vegetables are tender.

Stir in corn and heavy cream. Let it simmer uncovered for another 5–10 minutes.

Season with salt and pepper to taste.

Garnish with fresh parsley before serving.