# What You Need:
→ Meats
01 - 4 strips bacon
02 - 1 lb lean ground beef
→ Vegetables & Aromatics
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium russet potatoes, peeled and diced (1-inch pieces)
→ Seasonings
06 - ½ tsp salt
07 - ½ tsp black pepper
→ Liquids
08 - 4 cups beef broth
→ Dairy & Cheese
09 - 10.5 oz can cheddar cheese soup
10 - 1 cup heavy whipping cream
11 - 8 oz freshly grated cheddar cheese, plus extra for serving
→ Toppings (Optional)
12 - Pickle slices
13 - Diced tomatoes
# How to Make:
01 - In a large skillet over medium heat, cook bacon strips until crisp, approximately 5 minutes per side. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the pan. Once cooled, chop bacon and set aside for topping.
02 - Add ground beef to the skillet with reserved bacon grease. Cook over medium-high heat, breaking apart the meat, for about 7 minutes until browned. Stir in diced onion, minced garlic, salt, and pepper; cook an additional 2 to 3 minutes until onion softens. Drain excess grease if necessary.
03 - Transfer beef mixture to a 6-quart slow cooker. Add beef broth, diced potatoes, and cheddar cheese soup. Stir thoroughly to combine.
04 - Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, until potatoes are tender.
05 - During the last 30 minutes, stir in heavy cream and freshly grated cheddar cheese. Stir until cheese is fully melted and soup is creamy.
06 - Ladle into bowls and garnish with chopped crispy bacon, additional cheddar cheese, pickle slices, and/or diced tomatoes as desired. Serve hot.
