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In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
Turn off the heat and stir in the cheese until it melts.
Stir in ¾ of the bacon.
Serve garnished with the remaining bacon and fresh parsley.