In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat.
Spray a 6-quart slow cooker with nonstick spray.
Add diced potatoes, onion, garlic, browned beef, seasonings, and broth into the slow cooker.
Stir in half the shredded cheese. Reserve the rest for later.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
(Optional) Stir in cream cheese 30 minutes before serving for extra creaminess.
Top with remaining shredded cheese, let melt, then serve warm.