Sauté chopped bacon in a large stock pot until crispy. Remove the bacon from pan & drain on a paper towel, reserving drippings in the pot.

Increase the heat to medium & to rendered fat add one pound of hamburger, sliced mushrooms and chopped onions. Brown and then remove most of the leftover fat. I kept about 2 Tbsp worth for flavor.

Add the minced garlic & sauté until fragrant, about 30 seconds.

Turn the heat to high and add the potatoes, beef broth, salt, pepper, red pepper flakes and Montreal seasoning.

Boil for 10 minutes or until potatoes are fork tender.

Reduce the heat to low & add the shredded cheese and stir until the cheese is completely melted.

Garnish with chopped chopped dill pickles, reserved bacon, tomato & parsley. Enjoy!