1 lb bacon, cut into 1/2-inch lardons
2 lbs ground beef
1 14-ounce can diced tomatoes
4 cups chicken broth
2 cups water
4 small russet potatoes, peeled and cut into small cubes
1 large sweet yellow onion, finely diced
1/2 cup heavy cream
1/4 cup corn starch
4 cups shredded cheddar cheese
Chopped fresh parsley (for garnish)
In a large skillet, cook the bacon lardons over medium-high heat until they are crispy, about 5 minutes. Remove them to a 6-quart slow cooker with a slotted spoon, discarding any excess grease.
In the same skillet, cook the beef over medium-high heat until it is well browned, about 8 minutes. Discard any excess grease and add the ground beef to the slow cooker.
Add the diced tomatoes, chicken broth, water, potatoes, and onions to the slow cooker. Cook on low for 7 hours, until the potatoes are tender.
In a medium-sized bowl, whisk together the heavy cream and corn starch. Whisk it into the soup until it is well combined and no clumps are visible.
Add the cheese and whisk well. Cook the soup for an additional 30 minutes on low until the cheese has melted and the mixture has thickened.
Serve garnished with chopped fresh parsley.