In a skillet over medium-high heat, cook the ground beef for about 5–7 minutes until browned. Drain excess grease and transfer to slow cooker.

In the slow cooker, layer the diced russet potatoes, followed by diced celery, chopped onion, corn, kidney beans (with liquid), and diced tomatoes.

Pour the entire can of tomato soup over the layered ingredients, sprinkle garlic powder, chili powder, salt, and pepper. Stir to combine.

Cover the slow cooker and cook on low for 6–8 hours, or high for 3–4 hours until potatoes are fork-tender.

For stovetop preparation, combine cooked ground beef and all other ingredients in a large pot and simmer for about 45 minutes.

Ladle into bowls and top with shredded cheese or sour cream if desired.