Don't crowd the pan when browning ground beef; cook in batches over medium-high heat until deeply caramelized, then drain excess fat to prevent a greasy soup while preserving rich, savory flavors.

Cook flour and butter together for 1-2 minutes before adding broth to create a smooth, velvety base that prevents lumps and creates luxurious body throughout the soup.

Dice all potatoes to the same ½-inch size so they cook evenly in 12-15 minutes without breaking down into mush or leaving some undercooked.

Stir in shredded cheddar cheese after removing from heat and with the soup off the burner to prevent it from becoming stringy or separating from the cream base.

Cook bacon until extra-crispy in a separate skillet, then crumble and add just before serving to maintain its textural contrast and prevent it from becoming soggy in the hot soup.