1 lb Ground beef (or turkey)
1 medium Onion, diced
1 cup Carrots, shredded
1 cup Bell pepper, diced
2 cloves Garlic, minced
4 cups Beef broth
2 cups Cheddar cheese, shredded
1 cup Heavy cream or milk
2 tbsp Mustard
Salt and pepper to taste
Brown the Meat: In a skillet, brown the ground beef or turkey over medium heat until no longer pink. Drain excess fat.
Add Ingredients: Transfer the cooked meat to your slow cooker. Add the diced onion, shredded carrots, diced bell pepper, minced garlic, and beef broth.
Season: Stir in the mustard, salt, and pepper. Mix well to combine.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, or until vegetables are tender.
Stir in Cheese: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream; mix until the cheese is melted and soup is creamy.
Serve: Ladle the soup into bowls and garnish with additional cheese, bacon bits, or fresh herbs as desired.