In a large skillet brown the ground beef. Drain the beef and rinse to make sure the fat is rinsed off.
Dice the tomato and onion and set aside. Slice the carrots and celery into ¼” thick pieces. Cut the potatoes into ½” cubes, leaving the skin on. Mince the garlic.
Combine the beef, all of the vegetables, seasonings, and chicken broth in the slow cooker. Cook on high for 4 hours. (You can also cook on low for 6-8 hours.)
After 4 hours of cook time add the shredded cheese to the slow cooker, stirring to combine.
Mix the heavy whipping cream and corn starch together. I like to put mine in a mason jar and shake as it seems to work best to make sure the corn starch dissolves. Pour the mixture into the soup and stir well.
Cook the soup for an additional 30-40 minutes in the slow cooker.
Serve hot with crumbled bacon, dill pickle slices, and a little shredded cheese.