1 pound ground beef
½ onion, diced
2 cloves garlic, minced
3 ½ cups beef broth
14.5 ounces canned diced tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon minced parsley
1 teaspoon dried dill
1 teaspoon mustard powder
1 teaspoon seasoned salt
4 ounces cream cheese
1 ½ cups grated cheddar cheese
1 cup heavy cream
6 slices bacon, cooked and crumbled
Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
Ladle soup between 6 serving bowls and top with crumbled bacon.