Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1.5 lbs Yukon Gold potatoes, cubed into 1/2-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup heavy whipping cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Instructions:

  1. In a large skillet over medium high heat, brown 1 lb lean ground beef until no pink remains and edges are crisp.
  2. Add the diced yellow onion to the beef. Cook 5 minutes until translucent and fragrant.
  3. Stir in 3 cloves minced garlic for 1 minute until you smell that sharp, sweet aroma.
  4. Transfer the beef mixture into the slow cooker. Add 1.5 lbs cubed Yukon Gold potatoes.
  5. Stir in 1 tsp salt, 1/2 tsp pepper, 1 tsp thyme, and 1/2 tsp smoked paprika. Pour in 4 cups low sodium broth.
  6. Cover and cook on Low for 6 hours (or High for 3 hours) until potatoes are fork tender.
  7. In a small saucepan, melt 2 tbsp butter. Whisk in 2 tbsp flour for 1 minute until it looks like a thick, pale paste.
  8. Slowly pour 1 cup heavy whipping cream into the roux, whisking constantly. Ladle in a cup of the hot soup broth to temper the mixture.
  9. Stir the cream mixture back into the slow cooker. Add 2 cups shredded cheddar cheese.
  10. Stir until the cheese is completely melted and velvety. Let it sit for 10 minutes to thicken further before serving.