This soup makes the house smell incredible every time I cook it. It’s a surefire favorite.

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

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

Add the diced onion and minced garlic to the beef and cook until the onion is translucent.

Stir in the sliced mushrooms and cook until they are tender.

Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through without boiling.

Add the shredded Swiss cheese, stirring until melted and the soup is smooth.

Season with salt and pepper to taste. Stir in the cooked bacon, reserving some for garnish if desired.

Serve hot, garnished with chopped fresh parsley and reserved bacon.

For a lighter version, substitute half-and-half for the heavy cream. You can also use turkey bacon and ground turkey for a leaner option. If Swiss cheese isn’t your favorite, try using cheddar or Gruyère for a different flavor profile. For added texture, consider adding diced potatoes or carrots to the soup. To make it gluten-free, use a gluten-free flour blend in place of all-purpose flour.