Add beer and use a silicone spatula to clean the bottom and sides of the soup pot, this will add flavor to the broth. Let it bubble over medium heat until reduced by half, about 5-6 minutes.
Add reserved bacon drippings, butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened, 5-6 minutes.
Add the Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, and seasonings. Stir to combine.
Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the beef broth and the half and half in the same manner.
Bring to a boil, then reduce to a simmer. Add the cooked ground beef back to the soup. Cover partially and simmer for 10-15 minutes.
Peel the potatoes and cut them into bite-sized cubes. Add to the soup and stir to combine. Cover partially and simmer for 15-20 minutes, or until the potatoes are fork tender.
Reduce heat to low and gradually stir in the cheddar cheese until melted and combined. Sprinkle with bacon and serve!