# Components:
→ Meats
01 - 4 strips bacon
02 - 1 pound lean ground beef
→ Vegetables & Aromatics
03 - 1 yellow onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium russet potatoes, peeled and diced (about 1-inch cubes)
→ Seasonings
06 - ½ teaspoon salt
07 - ½ teaspoon ground black pepper
→ Liquids
08 - 4 cups beef broth
→ Dairy & Cheese
09 - 1 (10.5-ounce) can cheddar cheese soup
10 - 1 cup heavy whipping cream
11 - 8 ounces freshly grated cheddar cheese, plus additional for serving
→ Toppings (Optional)
12 - Pickle slices
13 - Diced tomatoes
# Method:
01 - Heat a large skillet over medium heat and fry the bacon strips until crisp, about 5 minutes per side. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the skillet. When cooled, chop bacon for topping.
02 - Add ground beef to the skillet with reserved bacon grease and cook over medium-high heat, breaking it apart until browned, about 7 minutes. Stir in diced onion, minced garlic, salt, and black pepper. Cook an additional 2 to 3 minutes until onions soften. Drain excess fat if needed.
03 - Transfer the beef and onion mixture into a 6-quart crockpot. Add beef broth, diced potatoes, and cheddar cheese soup. Stir thoroughly to combine all ingredients evenly.
04 - Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 4 hours, until potatoes are tender but not falling apart.
05 - During the last 30 minutes of cooking, stir in the heavy cream and freshly grated cheddar cheese until fully melted and the mixture is creamy.
06 - Ladle the soup into serving bowls and garnish with chopped crispy bacon, extra cheddar cheese, pickle slices, and diced tomatoes as desired. Serve immediately while hot.
