In a large Dutch oven or heavy bottomed pot, fry the bacon until crispy. Put on paper towels to drain and set aside.

Add the onions and garlic to the hot bacon grease and saute until the onions are translucent.

Remove the onion mixture from the pan and add the ground beef. Stir the beef as it browns to break up the large pieces.

Once the beef is browned, sprinkle the flour and pepper over the meat and stir. The flour will thicken up the soup.

Now add the beef broth and add back in the onions and garlic. Crumble the bacon, and add that to the pan as well, reserving some for garnish.

Bring the soup to a boil. Turn the heat down and simmer for a while to allow the flour to thicken the soup. Stir frequently so nothing sticks.

Once the broth has thickened up, remove the soup from the heat and add the cheese. Stir until the cheese is melted. Then add the cream and stir one more time until it’s well combined.