1. In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain and set aside.

2. In the same pot, melt butter and add onions, carrots, celery, and garlic. Sauté for 5-7 minutes.

3. Sprinkle flour over vegetables and stir for 1 minute to form a roux.

4. Slowly add beef broth while whisking, then add diced baby potatoes.

5. Bring to a boil, reduce heat, and simmer 15-20 minutes until potatoes are fork-tender.

6. Return beef to the pot, add heavy cream and shredded cheese. Stir until melted and creamy.

7. Serve hot, topped with bacon, green onions, and extra cheese if desired.