Instructions

Step 1: Brown the Beef and Hash Browns
In a large skillet, cook the ground beef and frozen hash browns together until the beef is browned and the potatoes are lightly golden. Drain off any excess grease.

Step 2: Add Garlic
Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Step 3: Combine in the Slow Cooker
Transfer the beef and hash brown mixture to your slow cooker. Add the diced onion, canned tomatoes with their juices, mustard, pickle relish, Worcestershire sauce, beef broth, and a pinch of salt and pepper. Stir to combine.

Step 4: Slow Cook
Cover and cook on HIGH for 3 hours or LOW for 6 hours, allowing the flavors to blend and deepen.

Step 5: Add the Cream and Cheese
Uncover the slow cooker and stir in the shredded cheddar cheese and heavy cream. Replace the lid and cook for another hour until the cheese has melted and the soup becomes rich and creamy.

Step 6: Finish and Serve
Right before serving, stir in the crumbled bacon. Ladle into bowls and serve warm for a hearty, cheesy, burger-inspired comfort meal.