Brown the ground beef in a large, deep skillet with a tight-fitting lid over medium heat; drain.
Add garlic, onions, leeks and 1 cup of broth. Bring mixture to a light boil and cook until onions are soft (2 to 3 minutes).
Stir in corn, paprika, remaining broth and potatoes; bring to a boil then reduce heat, cover and simmer for 15 minutes or until potatoes are fork-tender. Stir in tomato paste to thicken sauce and serve immediately.