1. Prep all vegetables: Dice potatoes into 1/2-inch cubes, chop onion, dice celery and carrots, mince garlic. Shred all cheeses and chop bacon into small pieces.

2. In a large Dutch oven, cook chopped bacon over medium heat until crispy (5 minutes). Remove bacon and set aside, leaving 2 tablespoons fat in pot.

3. Add ground beef to same pot with bacon fat. Cook, breaking up with wooden spoon, until well-browned and cooked through (8-10 minutes).

4. Add diced onion, celery, and carrots to the beef. Cook until vegetables begin to soften (4-5 minutes). Add minced garlic and cook 30 seconds until fragrant.

5. Sprinkle flour over meat and vegetable mixture. Stir constantly for 2-3 minutes to cook out raw flour taste.

6. Gradually add beef broth while stirring to prevent lumps. Add diced potatoes, smoked paprika, thyme, garlic powder, onion powder, oregano, bay leaves, salt, and pepper.

7. Bring to boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.

8. Reduce heat to low. Slowly stir in milk and heavy cream. Heat through but don’t boil.

9. Remove from heat. Add softened cream cheese first, stirring until smooth. Gradually add shredded cheddar and Monterey Jack, stirring constantly until melted. Stir in Parmesan cheese.

10. Add frozen corn if using, and cooked bacon back to soup. Remove bay leaves. Taste and adjust seasonings.

11. Serve hot, garnished with extra cheese, bacon bits, and fresh chives.