Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.

Add ground beef to the pot, cook until browned, breaking it apart with a wooden spoon.

Pour in the beef broth, add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

In a separate bowl, mix cream cheese, shredded cheddar cheese, grated Parmesan cheese, and heavy cream until smooth.

Once the potatoes are tender, stir the cheese mixture into the soup until melted and creamy.

Ladle the soup into bowls, garnish with chopped parsley and crumbled bacon. Serve hot.