Cooking Process

• In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl to reserve for topping later.
• Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease for 5 to 6 minutes, breaking it up into small pieces as it cooks.
• Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring until the vegetables soften.
• Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly until the soup starts to thicken slightly. Reduce heat to low, cover, and simmer for 6 to 8 minutes until the potatoes are tender.
• Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup without bringing it to a boil.
• Once the cheeses are melted, ladle the soup into bowls and garnish with extra cheese, reserved crumbled bacon, and chopped scallions.