Kirk's Cooking and Cocktails

Chop the veggies (carrot, celery, onion). Cook the ground beef, seasoning it with salt and pepper, then remove it from the pan and drain any fat. Melt 1 tablespoon of butter in the same pan and cook the chopped onion, carrots, and celery until soft, adding the basil and parsley halfway through. Add the potatoes and chicken broth to the pan. Bring the mixture to a simmer and cook for 15 minutes. Add the cooked ground beef back into the pot and continue to cook until the potatoes are tender. Remove the soup from the heat. Stir in the whole milk and cooked bacon. In a separate small bowl, melt the remaining 3 tablespoons of butter and mix with the flour to form a roux; add this mixture to the soup and stir well to thicken. Finally, add the shredded cheese and green onion, stirring until the cheese is melted. Serve and enjoy!