Cook the Bacon and Ground Beef: Put the bacon in a large Dutch oven and place it over medium heat. Cook the bacon for 3 to 4 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer the bacon to paper towels to drain. Add the ground beef to the skillet, breaking it up into smaller pieces. Cook undisturbed for 4 minutes. Continue cooking, stirring, for 7 to 8 minutes or until no longer pink. Remove to a plate and set aside. Drain off all but about 1 tablespoon of drippings.

Sauté the Aromatics: Add the onion, celery, carrots, and herbes de Provence or Italian seasoning to the pot and add a pinch of kosher salt and pepper. Cook over medium heat, stirring, for 4 to 5 minutes or until the onions are translucent.

Make the Soup: Add the ground beef back to the pot along with the potatoes and chicken broth. Bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes or till the potatoes are tender.

Make the Roux: Melt the butter in a saucepan over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Stir the roux into the soup and continue cooking for 2 minutes.

Finish the Soup: Add the half-and-half and cheese to the soup and cook over low heat until the cheese has melted and the soup is thickened. Taste and add salt and pepper, as needed.

Serve: Ladle the soup into bowls and garnish with parsley. Enjoy!