• In a large pot or dutch oven, brown the ground beef and diced onion over high heat until meat is thoroughly cooked, about 5 minutes. Drain fat, if desired. Add in the minced garlic and stir for another minute.
• Add diced potatoes, canned tomatoes, pickles, Worcestershire sauce, broth and water to the pot. Bring to a boil over medium high heat. Cover and reduce heat to medium. Cook for about 30 minutes (or until potatoes are tender), stirring occasionally.
• Reduce heat to low. While constantly stirring, add in the shredded cheese and heavy cream (if using half and half, remove pot from heat for a few minutes before slowly pouring it in so it doesn't curdle). Leave the cover off and simmer on low for another 5-10 minutes. Add a bit of salt and pepper to taste and serve with your choice of toppings. So yummy!

Slow cooker Alternative:

• Follow step 1 above, then add browned beef mixture to a slow cooker with the ingredients from step 2. Cook on low for 6 hours or high for 3 hours.
• Stir in cheese and cream and continue cooking in the slow cooker for about minutes or until throughly incorporated. Season with salt and pepper as needed and serve!