Slow-cooked beef, cheddar cheese, potatoes, and bacon meld into a creamy, savory dish.
# 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 into 1-inch pieces
→ Seasonings
06 - ½ teaspoon salt
07 - ½ teaspoon black pepper
→ Liquids
08 - 4 cups beef broth
→ Dairy & Cheese
09 - 1 can (10.5 ounces) 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
# Directions:
01 - In a large skillet over medium heat, cook bacon strips until crisp, approximately 5 minutes per side. Transfer bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon grease in the skillet. Once cooled, chop bacon and set aside for garnish.
02 - Add ground beef to reserved bacon grease in the skillet. Brown over medium-high heat while breaking it apart, about 7 minutes. Stir in diced onion, minced garlic, salt, and black pepper. Cook an additional 2 to 3 minutes until the onion softens. Drain excess grease if necessary.
03 - Transfer the cooked beef mixture to a 6-quart slow cooker. Add beef broth, diced potatoes, and cheddar cheese soup. Stir thoroughly to integrate all components.
04 - Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, until potatoes reach tenderness.
05 - In the last 30 minutes of cooking, stir in heavy cream and freshly grated cheddar cheese. Continue stirring until cheese fully melts and the mixture becomes creamy.
06 - Ladle soup into bowls. Garnish with chopped crispy bacon, extra cheddar cheese, pickle slices, and/or diced tomatoes as desired. Serve immediately while hot.
