Ingredients:

  • 1 lb lean ground beef
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 3 cups Russet potatoes, peeled and cubed into ½-inch pieces
  • 1 cup carrots, shredded or finely diced
  • 4 cups beef broth, low sodium
  • 8 oz processed gold cheese, cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • ½ cup half-and-half

Instructions:

  1. In a skillet over medium-high heat, fry the diced bacon until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the ground beef to the bacon fat. Brown until no longer pink, breaking it into small crumbles.
  3. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.
  4. Stir in the smoked paprika, salt, and pepper. Transfer the entire mixture into the slow cooker.
  5. Add the cubed potatoes, shredded carrots, and the reserved crispy bacon to the slow cooker.
  6. Pour in the beef broth, stirring gently to ensure the beef is submerged.
  7. Cover and cook on Low for 7 hours until potatoes are fork-tender.
  8. Stir in the processed gold cheese, sharp cheddar cheese, cream cheese, and half-and-half during the final 30 minutes of cooking on low heat until smooth and homogenized.