Heat a large skillet over medium heat. Add the extra-lean ground beef and cook, breaking it apart with a spoon, until it is no longer pink. This should take about 6–8 minutes. Drain any excess liquid so the soup doesn’t become greasy, then set the cooked beef aside.

Using the same skillet (without washing it, because the flavor left behind is valuable), add a small drizzle of oil or butter. Toss in the diced onion, chopped celery, and sliced carrots. Sauté them for 4–5 minutes, stirring occasionally, until the onions turn translucent and the vegetables become fragrant and slightly softened. This step builds flavor and prevents the veggies from staying crunchy in the soup.

Transfer the cooked beef, sautéed vegetables, and diced potatoes into your crockpot. Spread them out evenly so the ingredients cook uniformly.

Pour the beef broth over the mixture. Add the garlic powder, onion powder, paprika, dried parsley, salt, and black pepper. Stir everything gently to combine, making sure the spices are distributed throughout the broth and the potatoes are submerged so they cook evenly.

Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The potatoes should be soft enough to pierce easily with a fork, and the flavors should be fully developed by this stage.

Once the potatoes are tender, add the heavy cream, cream cheese, and shredded cheddar cheese directly to the crockpot. Give it a slow but thorough stir so the cream cheese melts into the broth and the cheddar blends smoothly. The soup will instantly begin turning creamy and thick.

Leave the crockpot uncovered and allow the soup to cook for an additional 20 minutes. This optional step helps it thicken further and develop a richer chowder-like texture.

Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs depending on your preference. Once satisfied, ladle the creamy, hearty soup into bowls.

Garnish each bowl with extra shredded cheddar or a sprinkle of fresh parsley for added color and flavor.

Store any leftovers in airtight containers. The soup will keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of broth or cream if it becomes too thick.