1 For the prep, slice the carrots and celery, dice the onion, and cube the potatoes (this can be done while the beef cooks to save time!)
2 In your soup pot, add the ground beef (season with salt and pepper) and cook while breaking it into pieces as it cooks through.
3 Remove the cooked beef and drain the fat/grease.
4 Melt 1 Tbsp of butter and cook the onion, carrots, and celery until soft (adding the basil, parsley, and Worcestershire halfway).
5 Add potatoes and chicken broth, and bring to a simmer, cooking for 15 minutes.
6 Add the ground beef and cook until potatoes are done (likely another 20-30 minutes).
7 Remove heat, add milk, bacon, salt, and pepper as needed!
8 In a saucepan, mix 3 Tbsp. butter with flour to create a roux and add to the soup. (This will thicken the sauce.)
9 Mix in the shredded cheese until melted and add to a bowl.
10 Top with more bacon bits, cheese, and green onion (or anything else you want)!
11 Enjoy.
