Ingredients:

  • 1 lb 93% lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups low-sodium beef broth
  • 1/4 cup all-purpose flour
  • 2 cups skim milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp yellow mustard
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 stalks green onions, sliced
  • 2 tbsp lean turkey bacon bits

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with a spoon. Cook until browned, then drain any excess liquid.
  2. Lower heat to medium. Add diced onion, carrots, and celery. Stir frequently for 5–7 minutes until vegetables soften. Stir in minced garlic for the final 60 seconds.
  3. Sprinkle flour over the mixture and stir for 2 minutes. Slowly pour in beef broth while stirring constantly. Add cubed potatoes and smoked paprika. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until potatoes are fork-tender.
  4. Stir in milk and mustard, heating through without boiling. Turn heat to low and fold in shredded cheddar cheese one handful at a time until melted and velvety. Season with salt and pepper.
  5. Garnish with sliced green onions and lean turkey bacon bits before serving.