Step 1: Cook the Bacon
Heat a Dutch oven or heavy pot over medium-high heat. Add the chopped bacon and cook until browned and crispy, about 5-8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.

Step 2: Brown the Beef
Add the butter to the pot and let it melt. Add the ground beef and break it apart with a spatula. Cook for about 7-8 minutes until browned and no longer pink.

Step 3: Add Flavorings
Stir in the cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Mix thoroughly until everything is well combined and the cream cheese has melted into the beef.

Step 4: Build the Broth
Pour in the beef stock and heavy cream. Stir well and bring the mixture to a gentle simmer for 2-3 minutes.

Step 5: Add the Cheese
Stir in the shredded cheddar cheese gradually. Let the soup simmer for another 5-7 minutes until the cheese is fully melted and the soup has thickened slightly.

Step 6: Finish the Soup
Stir in most of the cooked bacon, saving a little for garnish. Let the soup cool and thicken slightly for 7-8 minutes before serving.

Step 7: Garnish and Serve
Ladle the soup into bowls and sprinkle with the remaining bacon and chopped parsley. Serve hot and enjoy every cheesy, comforting spoonful