Instructions:
Brown the beef: In a large skillet, cook ground beef and chopped onion over medium heat until beef is browned and onion is softened. Add minced garlic and cook 1 minute more. Drain fat.
Add to crockpot: Transfer beef mixture to crockpot. Add diced potatoes, beef broth, frozen vegetables, salt, pepper, and thyme.
Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
Make creamy: In the last 30 minutes, add softened cream cheese, shredded cheddar, and heavy cream. Stir until cheese melts and soup is creamy.
Thicken: Mix cornstarch and water to make a slurry. Stir into soup if you want it thicker.
Finish: Top with crumbled bacon before serving.
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