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In a large skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate, crumble once cooled, and set aside.
In the same skillet, cook the ground beef until browned. Drain excess fat and set aside.
In a large soup pot, melt the butter over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
Stir in the mushrooms and carrots, cooking for another 5 minutes until softened.
Add the diced potatoes to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to simmer. Cover and cook for 10-15 minutes, or until the potatoes are tender.
In a small bowl, whisk the flour with heavy cream to form a smooth mixture. Gradually stir this into the soup to thicken it.
Add the shredded Swiss cheese, stirring until melted and fully incorporated.
Stir the cooked ground beef and bacon into the soup. Add Worcestershire sauce, smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5-7 minutes.
Garnish with fresh parsley before serving.