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6 slices bacon, chopped

1 lb ground beef

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced

2 tablespoons all-purpose flour

4 cups beef broth

1 cup heavy cream

2 cups shredded Swiss cheese

2 medium potatoes, diced

1 teaspoon Worcestershire sauce

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

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1. In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

2. Add ground beef to the pot and cook until browned. Remove beef and set aside, draining excess grease if necessary.

3. Heat olive oil in the same pot. Add diced onion, garlic, and sliced mushrooms. Cook for 5-7 minutes, until softened.

4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

5. Slowly stir in beef broth, scraping the bottom of the pot to deglaze. Add diced potatoes, Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

6. Stir in heavy cream and shredded Swiss cheese, mixing until the cheese is melted and the soup is creamy. Return the cooked beef and bacon to the pot.

7. Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Calories: Approx. 450 per serving