Preheat a medium-size Dutch oven or similar soup pot over medium-high heat. Add the tallow & swirl to coat the pot. Crumble the ground beef into the pot & cook, stirring often, until browned, about 15 minutes. Drain any excess fat.

Stir in the beef broth, cream cheese, & heavy cream. Cook over medium-high heat, stirring occasionally, until the cream cheese melts and integrates into the liquid, about 5 minutes.

Reduce the heat to medium & bring the soup to a low simmer. Stir occasionally to allow the ingredients to meld together.

Turn off the heat & stir in the cheddar cheese. Mix well until the cheese is fully melted & incorporated.

Taste the soup & add salt as needed. Remember that the bacon garnish will contribute additional saltiness, so season conservatively.

Serve the soup immediately, garnished with the coarsely chopped bacon & additional shredded cheddar cheese.