Cook the bacon in a large stock pot or dutch oven over medium high heat until crispy. Depending on how crispy you like your bacon this can take 8-15 minutes.

Remove the bacon to a large plate with clean paper towels and allow to cool.

Add the ground beef and hamburger seasoning into the bacon grease and crumble while cooking for 5-7 minutes or just 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, sauteing for 1 minute or until fragrant.

Add in the cheddar cheese soup, beef broth and hashbrowns and 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 to the soup, reserving some for topping, if desired.

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 garnish with chopped green onions, coarse black pepper and extra shredded cheese, optional.