1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened and fragrant.

2. Brown the Beef: Push the vegetables to the side and add the ground beef. Cook until browned and fully cooked through, breaking it apart as it cooks. Drain any excess grease.

3. Add Potatoes and Broth: Stir in the baby potatoes, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender.

4. Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the heavy cream until smooth and slightly thickened.

5. Combine and Melt Cheese: Add the roux-cream mixture to the soup and stir well. Stir in the shredded cheddar cheese and allow it to melt completely. Simmer for another 5 minutes on low heat.

6. Add Bacon and Season: Stir in crumbled bacon and season with salt and pepper to taste. Serve hot, garnished with green onions and extra cheese if desired.