Use kitchen shears to quickly cut the bacon into small pieces. 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 fat in the pot.

Add the ground beef to the same pot and cook, breaking it apart with a spoon until browned. Drain the fat and place the beef on another paper towel-lined plate.

Melt the butter in the pot, then sauté the onion and celery for 4-5 minutes.

Mix in the 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 and the mixture is smooth.

Stir in the cream, Worcestershire sauce, potatoes, and return the beef to the pot. Increase the heat to high, bringing the soup to a boil, then lower the heat 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. Stir occasionally to prevent sticking and ensure even cooking.

Turn off the heat and gradually mix in the cheddar. If the soup is too thick, add more chicken broth, milk, or cream to adjust the consistency.

Stir in most of the cooked bacon, reserving some for garnish. Taste and season with salt and pepper as needed. You can also mix in chopped pickles or use them as a topping for serving.