Stovetop Directions:

Cup of Yum
1. Set a large 6-8 quart saucepot over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
2. Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
3. Once the beef is cooked, add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Bring to a simmer. Simmer for 20 minutes, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
4. Once the potatoes are soft, stir in the parsely and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 2-3 minutes to thicken.)

Crockpot Directions:

1. Set a large skillet over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.
2. Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.
3. Once the beef is cooked, move the beef and vegetable mix into a large crockpot. Add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Cover and slow cook on HIGH for 4-5 hours or on LOW for 8-9 hours, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.
4. Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 5-10 minutes to thicken.)