sauce, 3 cups beef broth, and salt and pepper to taste.
Step 4: Cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Step 5: Finish the Soup: Uncover the slow cooker and stir in the 1 1/2 cups shredded cheddar cheese and 1 cup heavy cream. Cover and cook for an additional hour to allow the cheese to melt and the soup to thicken.
Step 6: Serve: Stir in the 8 oz crumbled bacon just before serving.
