In a large dutch oven (pot), brown ground beef along with diced Little Potatoes, diced onion and minced garlic. Season generously with salt and pepper. Once beef is browned and crumbled, drain off any excess grease.
Then pour in chicken stock.
Cover and turn heat down to medium-low. Allow soup to simmer for about 15 minutes (until potatoes are fork tender).
Then pour in heavy cream and stir.
This next part is optional and depends on how thick you like your soup. I really enjoy thick, chowder-like soups so I will add in about ½ cup of instant mashed potatoes. Stir and allow soup to simmer on low heat, covered, for about 10 minutes. You can always add more of the instant mashed potatoes if you want it even thicker.
ALWAYS DO A TASTE TEST. This is an important step to ensure your creamy hash doesn't taste too bland. I usually find it needs more salt and pepper. Just keep adding a little, then tasting, until you get it just right.
Finally, top each serving with shredded cheese, chives and bacon pieces.