Savory blend of beef, cheddar, potatoes, and bacon in a creamy, slow-cooked style soup.
# Components:
→ Meats
01 - 4 bacon strips
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 into 1-inch pieces
→ Seasonings
06 - ½ teaspoon salt
07 - ½ teaspoon 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 more for serving
→ Toppings (Optional)
12 - Pickle slices
13 - Diced tomatoes
# Method Steps:
01 - In a large skillet over medium heat, cook bacon strips until crisp, about 5 minutes per side. Transfer to paper towels to drain, reserve 1 tablespoon bacon grease, then chop bacon once cool for topping.
02 - Add ground beef to skillet with reserved bacon grease and cook over medium-high heat, breaking apart until browned, approximately 7 minutes. Stir in diced onion, minced garlic, salt, and pepper; cook for 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 incorporate all ingredients.
04 - Cover and cook on LOW setting for 6 to 8 hours, or on HIGH for 4 hours, until potatoes are tender.
05 - In the final 30 minutes of cooking, stir in heavy cream and freshly grated cheddar cheese. Continue stirring until cheese fully melts and mixture is creamy.
06 - Ladle soup into bowls and garnish with chopped crispy bacon, extra cheddar, pickle slices, and/or diced tomatoes as desired. Serve hot.
