In a large pot, brown ground beef until the pink is gone with the pepper flakes and salt and pepper.
Add all the vegetables except the garlic and cook until the vegetables have softened and cooked down.
Add beef broth and garlic and cook about 20 minutes or until the potatoes and carrots are tender.
Make a cheese sauce in a separate pot by melting the butter, adding the flour to make a roux, adding the milk. Cook for a few minutes until thickened. Add the cheese and when it is melted add it to soup.
Top with crumbled bacon and chopped pickles into each individual bowl, or eat it along side of the soup. The pickles for our family is a must, we love it, it just adds another layer of flavor and crunch.