Heat a 5-quart soup pot over high heat. Once hot, add the bacon and cook until crispy, about 5 to 7 minutes, stirring occasionally. Use a slotted spoon to transfer half the bacon to a bowl and set aside for garnish.
To the same pot over high heat, add the ground beef, butter, onion, and garlic. Cook until the meat is browned, about 5 to 7 minutes, stirring occasionally.
Add the beef broth, tomato paste, dill pickle juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook 15 minutes.
Stir in the cream cheese until smooth. Stir in the shredded cheddar cheese a handful at a time until fully incorporated. Turn off the heat and stir in the cream and parsley.
Serve garnished with the crispy bacon, remaining cheese, and any additional toppings you want.