Brown mince beef in a fry pan before putting into the slow cooker to help remove any excess fat or oil. I like to add Onion powder and Garlic powder during this stage. (Optional)
Place mince beef, tomatoes, potatoes, carrot, capsicum, onion, celery and garlic in your slow cooker and pour chicken stock over the top
Season with salt and pepper, chili powder (Optional) and dried parsley then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened
If you require more liquid during cooking time, add a cup or so of water to get the consistency you desire
Once vegetables are soften or have been on for 4 hours, stir flour (or cornflower) into heavy cream until no chunks remain, then pour mixture along with cheddar cheese into slow cooker
Stir to combine, then cover and cook for another 20-30 minutes. I prefer to leave my lid off during this stage to help this soup thicken up.
While soup is thickening up, cook bacon in a fry pan until crispy.
Ladle into soup bowls, top with cheese and crispy bacon and serve hot!
Served mine with fresh buttered rolls and Parmesan cheese.