- Step 1: Brown the Meat and Hash Browns: In a large skillet, brown the 1 1/2 pounds ground beef and 8 oz frozen hash browns. Drain off any excess grease.
- Step 2: Sauté the Aromatics: Add the 2 tsp minced garlic to the skillet with the meat and hash browns and sauté until fragrant, about 1 minute.
- Step 3: Combine Ingredients in Slow Cooker: Transfer the meat and hash brown mixture to the slow cooker. Add the 1/2 diced white onion, diced tomatoes (with juice), 2 tsp mustard, 2 tbsp pickle relish, 2 tbsp Worcestershire sauce, 3 cups beef broth, and salt and pepper to taste.
- Step 4: Cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours.
- Step 5: Finish the Soup: Uncover the slow cooker and stir in the 1 1/2 cups shredded cheddar cheese and 1 cup heavy cream. Cover and cook for an additional hour to allow the cheese to melt and the soup to thicken.
- Step 6: Serve: Stir in the 8 oz crumbled bacon just before serving.
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