Preparation

• Cut the bacon into small pieces and cook it in a soup pot over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
• Add the ground beef to the same pot and cook until browned, breaking it apart with a spoon. Drain any excess fat and place the beef on a paper towel-lined plate.
• Melt the butter in the pot and sauté the diced onion and celery for about 4-5 minutes until they become tender.
• Mix in the minced garlic and flour, cooking for about 2 minutes while stirring to eliminate the raw flour taste.
• Gradually whisk in the chicken broth until the flour is fully dissolved, ensuring a smooth mixture.
• Stir in the heavy cream, Worcestershire sauce, and diced Yukon potatoes, then return the cooked beef to the pot.
• Bring the mixture to a boil over high heat, then reduce to medium-low to maintain a gentle simmer. Cover the pot with the lid slightly ajar.
• Simmer the soup for about 15 minutes, or until the potatoes are tender and the soup reaches your desired thickness, stirring occasionally.
• Once ready, turn off the heat and gradually mix in the sharp cheddar cheese. Adjust the consistency with additional chicken broth, milk, or cream if needed.
• Stir in most of the reserved cooked bacon, saving some for garnish at serving. Taste and season with salt and pepper as needed.