Place the ground beef, diced onion and garlic in a large pot and heat over medium high heat. Use a spatula to break up the pieces of beef as they cook. Cook until the beef is completely browned then drain and discard the extra grease in the pot.
Pour in the beef broth, tomatoes, Worcestershire sauce, mustard powder, chopped parsley, Lowry’s seasoned salt. Stir and bring the soup to a simmer.
Let the soup simmer for 30 minutes, stirring occasionally.
Add the cream cheese, milk and cheddar cheese to the pot and stir. Keep stirring until the cheese has melted and the soup looks thick.
Scoop the soup into 6 bowls and sprinkle each with some of the chopped bacon. Serve while hot!