In a dutch oven or large stock pot, place the bacon and ground meat on medium heat and brown, 5 or 6 minutes.
Once browned, add the 3 tbsp of oil and the 1/4 cup of flour and stir and cook the flour about one minute.
Next, add the milk and stir to incorporate the flour and then add the broth and bring to a boil. Use a wooden spoon to scrape any brown bits from the bottom of the pot.
Add the carrots, onion, celery, and potato, reduce to a simmer and cook until the vegetables have softened, 20 minutes.
Stir in the cheese to melt, taste and adjust flavor with salt and pepper as desired.
Remove from the heat and serve, garnish with croutons, additional cheese and parsley if desired.