Cooking Instructions

• Cook the bacon in a large stock pot or dutch oven over medium high heat until crispy, about 8-15 minutes. Remove bacon to a large plate with clean paper towels and allow to cool.
• Add the ground beef and hamburger seasoning into the bacon grease. Brown and crumble for 5-7 minutes or until cooked through. Drain off and remove all the excess grease.
• Reduce the heat to medium and add the minced garlic to the ground beef, sautéing for 1 minute or until fragrant.
• Add in the cheddar cheese soup, beef broth and hash browns, gently stir until combined and smooth. Bring to a boil and cook until the hash browns are heated through, about 7-10 minutes.
• Crumble the bacon well and then add half to the soup, reserving the other half for topping.
• Once the soup and potatoes are heated through, add in the cheddar cheese a handful at a time, stirring well to melt and combine it with the soup.
• After all the cheese has been added, slowly stir in the heavy cream and then bring the mixture just to a simmer. Simmer for 1-2 minutes or until thick and creamy, do not boil or the cream may curdle.
• Remove from heat and serve topped with bacon. Optional: top with additional shredded cheese and sliced green onions.