In a large soup pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove from the pot and place on a paper towel to soak up excess oil.

In the same pot, add the ground beef to the bacon grease. Break it apart and cook for 4-5 minutes, until no longer pink. Remove excess liquid.

Add the butter to the ground beef. Stir in the chopped onions, celery, carrots, and minced garlic. Cook for 4-5 minutes or until the vegetables soften.

Add the cubed potatoes and Worcestershire sauce. Cook for another 5 minutes.

Sprinkle the flour over the meat and vegetable mixture. Stir well to combine.

Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low and cover. Allow it to simmer for 15 minutes or until the potatoes are tender.

Add the heavy cream and stir until combined. Fold through the shredded cheese and let everything simmer until the cheese melts. Season with salt and pepper.

Ladle the soup into bowls and top with crispy bacon and chopped pickles.