In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

Add the ground beef to the pot and cook until browned. Drain excess fat if necessary.

Stir in the diced onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.

Add the diced potatoes, beef broth, Worcestershire sauce, mustard, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.

Stir in the milk and cheddar cheese until melted and creamy. Adjust seasoning if needed.

Serve hot, garnished with crispy bacon and additional cheese if desired.