In a large pot, heat over medium-high heat and add chopped bacon. Cook for about 10 minutes, stirring occasionally, until crispy and golden brown.

In the same pot, add ground beef and cook for 4 to 5 minutes until browned. Drain excess fat and set aside.

Melt butter in the pot over medium heat, then add onion, celery, and carrots. Sauté for 4 to 5 minutes until vegetables are softened.

Stir in minced garlic and cook for 30 seconds, then sprinkle in flour and mix well.

Gradually whisk in chicken broth, stirring continuously to achieve a smooth mixture. Bring to a gentle simmer for 3-4 minutes.

Stir in heavy cream, yellow mustard, diced potatoes, and reserved cooked ground beef. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

Remove from heat and stir in cheddar cheese and lemon juice. Season generously with salt and pepper.

Ladle soup into bowls and top with crispy bacon. Serve with crusty bread or fresh salad.