In a soup pot over medium heat, cook the bacon until crispy. Remove from the pan.

Drain most of the grease. Add the ground beef and onions to the pan. Cook, breaking the beef up into smaller pieces, until cooked through. Add the garlic and cook for 30 seconds more.

Then add the potatoes, broth, salt and pepper. Cover with a lid and cook on low for 20 minutes, or until the potatoes are tender. Turn the heat up to medium. Mix the cornstarch and water in a small bowl. Add it to the soup and stir until thickened, 3-5 minutes.

Remove from heat. Add the cream cheese, heavy cream, and cheddar cheese and stir well, until dissolved.

Serve the soup with additional shredded cheese, pickles, green onion, and crumbled bacon on top.