Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 cups Russet potatoes, peeled and cubed into ½ inch pieces
  • 4 cups low-sodium beef broth
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups 2% milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large pot over medium-high heat, brown the lean ground beef until no longer pink. Drain any excess fat.
  2. Add the butter to the pot. Once melted, stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  4. Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the beef broth while whisking or stirring constantly to prevent flour lumps.
  6. Add the cubed potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover and simmer for 15–20 minutes until potatoes are fork-tender.
  7. Remove from heat. Stir in the 2% milk and cubed cream cheese, whisking until the cream cheese is fully melted and smooth.
  8. Gradually fold in the grated sharp cheddar cheese, stirring until completely melted and emulsified. Garnish with chopped fresh parsley.