In your slow cooker, add the chicken broth, diced tomatoes, peeled and diced potatoes, diced onions, shredded carrots, diced celery, dried parsley, garlic powder, dried basil, salt, and black pepper.

Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3-4 hours.

About 30 minutes before serving, brown the ground beef in a skillet. Drain any excess grease and then add the cooked beef to the slow cooker.

Fry and chop the bacon. Transfer the chopped bacon to the slow cooker. Optionally, bake the bacon in the oven at any point while the soup is cooking and set it aside.

Wipe out the pan used for browning the meat and add in the butter. Melt the butter and then whisk in the flour until fully combined.

Gradually whisk in the half and half and continue whisking for about 2-3 minutes until the mixture thickens slightly.

Pour the half and half mixture into the slow cooker and stir it to combine with the rest of the soup.

Add the shredded cheddar cheese or pepper jack cheese and stir again.

Cover the slow cooker and let the cheese melt for a few minutes. Stir to fully incorporate the cheese just before serving.