Add the bacon to a pan over medium heat. Let cook until browned and crispy. Flip to cook on the other side.

Set aside on some paper towels, keeping the bacon grease in the pan.

Press the ground beef into the hot pan with bacon grease and let it caramelize.

Meanwhile, dice up the dill pickle and set aside.

Flip the beef over and caramelize the other side.

Measure out the dry spices for later use.

Once the beef is browned on both sides, transfer it to a pot over medium-high heat, including all of the fat. Push the beef to the sides of the pot and add the butter to the middle. Once the butter is melted and bubbling, add the spices and mix them into the butter. Let this cook for about 30–45 seconds.

Stir everything together and add the beef broth, mustard, and tomato paste.

Add the pickles and cheddar cheese and stir well.

Finally, add the cream cheese and turn the heat down to low. Stir the soup until the cream cheese has melted.

Cover the pot and let simmer on low for 20–30 minutes.

Once done, remove from the heat and finish off the soup with heavy cream. Crumble in the bacon, keeping it as crunchy as you can.

Stir the soup once more and serve hot!