In a large pot, cook the beef bacon over medium heat until crispy, remove with a slotted spoon and set aside, reserving the fat.
Add the ground beef to the pot and cook until browned, then drain excess grease if needed.
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until soft.
Stir in the garlic and cook for 1 minute until fragrant.
Add the cubed potatoes and beef broth, bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are fork-tender.
In a separate small saucepan, melt the butter and whisk in the flour.
Gradually add the cream to the flour mixture while whisking until thickened, then pour this roux mixture into the soup.
Stir in the shredded cheese until melted and the soup is glossy.
Serve warm, topped with the crispy beef bacon bits and optional garnishes.