In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 1-2 tablespoons of bacon grease in the pot.

Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain off any excess grease.

Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the diced potatoes, beef broth, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Reduce the heat to low. Add the cubed cream cheese and stir until it's completely melted and smooth. Gradually stir in the shredded cheddar cheese, one handful at a time, until fully incorporated. Do not let the soup boil after adding the cheese.

Stir in the heavy cream and half of the cooked bacon. Let the soup warm through for a few minutes. Serve hot, garnished with the remaining crispy bacon, extra cheese, and your favorite burger toppings.