Cook bacon in the oven for 15-20 minutes at 400 or until crispy.

Place bacon on paper towel. Set aside.

Add ground beef to a pan and cook.

Once your ground beef is cooked transfer to a soup pot. Do not drain. Move the meat towards the edges of the pot and add 2 tbsp. of butter to the middle. Let the butter melt and then add all the spices to the butter and mix them in for about 30 seconds. You can then mix the butter mixture into the meat.

Add beef broth and tomato paste to the pot. Then add diced pickles and and cheddar cheese.

Once all that is mixed in you'll add your cream cheese to the pot and turn the temperature to low. Stir mixture until melted.

Cover and cook 25-30 minutes on low.

After 30 minutes add the heavy cream and stir in. Remove from heat.

You can add crumbled bacon and cheese to the soup while in the pot or add to the top after place soup in individual bowls for a nice presentation.