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In a large pot over medium-high heat, brown the beef with the chopped onion for about 5 minutes.
Stir in the minced garlic until it is fragrant, about half a minute.
Add the beef stock, tomatoes, chopped pickles, Dijon mustard and Worcester sauce. Be sure to release the caramelisation from the bottom of the pot.
Bring to a boil, then reduce the heat to medium-low and simmer for half an hour.
Add the cream and cheddar and simmer for another half an hour.
Fry the bacon to your liking and chop it. Set aside for later.
After half an hour, stir in the chopped parsley and season with salt and pepper. Depending on how salty your stock is, you may not need to add any salt. Optionally set aside some of the parsley for garnishing.
Serve the soup topped with the 1 tablespoon of cheddar per serving, the copped bacon and the remaining parsley.
Enjoy!

# Meal Prep Tip
You can store the soup in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop. Note that the cream and water will separate when cold. Simply stir everything together again after reheating.

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