Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 cups Russet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups beef broth, low sodium
  • 8 oz Velveeta or processed cheese product, cubed
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup half-and-half
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place a skillet over medium-high heat. Add the ground beef and cook until mahogany-brown and crumbled.
  2. Add the diced onion, carrots, and celery to the skillet for the last 3-4 minutes of browning to soften them slightly.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant. Drain excess grease if desired, leaving about a tablespoon for richness.
  4. Transfer the beef and vegetable mixture into the slow cooker.
  5. Stir in the cubed potatoes, beef broth, smoked paprika, and garlic powder.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours until potatoes are tender.
  7. Turn the slow cooker to Low and stir in the cubed Velveeta and shredded cheddar cheese until melted and smooth.
  8. Stir in the half-and-half and season with salt and black pepper to taste.