Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), lean
  • 1 medium yellow onion (approx. 150g), chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth (950 ml)
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1 pound russet potatoes (450g), peeled and cubed
  • 1 teaspoon dried mustard powder (5 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon salt (2.5 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste
  • 4 ounces cream cheese (115g), softened
  • 1 1/2 cups shredded cheddar cheese (170g), divided
  • Optional toppings: crumbled bacon, chopped green onions, dill pickles

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened, about 3-5 minutes.
  3. Transfer the beef mixture to your slow cooker. Add beef broth, diced tomatoes (undrained), cubed potatoes, dried mustard, smoked paprika, salt, and pepper. Stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  5. Stir in the softened cream cheese until melted and smooth. Add 1 cup of the shredded cheddar cheese and stir until melted.
  6. Ladle the soup into bowls. Top with remaining cheddar cheese and any desired toppings (bacon, green onions, pickles).