Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 3 cups Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 cup frozen peas, thawed
  • 4 cups low sodium beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup half-and-half

Instructions:

  1. In a skillet over medium-high heat, brown the ground beef and diced onions until the meat is mahogany-colored and the onions are translucent. Drain excess grease, leaving about 1 tablespoon for flavor.
  2. Stir in the minced garlic for 30 seconds until fragrant, then remove from heat.
  3. Transfer the beef mixture to the slow cooker. Add the diced potatoes, carrots, and celery on top.
  4. Pour in the beef broth and stir in the smoked paprika, oregano, salt, and pepper.
  5. Cover with a tight-fitting lid. Cook on Low for 6 hours until potatoes are fork-tender.
  6. Stir in the thawed peas.
  7. Add the softened cream cheese and shredded cheddar cheese, stirring until completely melted and emulsified.
  8. Stir in the half-and-half until the soup is smooth, glossy, and creamy.