In a large crock pot, toss together the diced russet potatoes, chopped onions, and shredded carrots. Sprinkle in the dried basil and parsley for an aromatic boost.

Pour the chicken broth over the veggies, ensuring they’re well covered. Cover the crock pot and set it to low for 6-8 hours or high for 4-5 hours, until the potatoes are tender.

About 45 minutes before you're ready to serve, heat a skillet over medium-high heat. Cook the ground beef until browned, then drain any excess grease before adding it to the crock pot.

Add the cooked bacon to the crock pot, enhancing the savory depth of your soup. Give it a good stir to distribute the flavors.

In the same skillet, melt butter and whisk in flour until it turns a golden hue. Gradually add in the milk, along with salt and pepper, stirring until it thickens to a creamy consistency.

Pour this delicious milk mixture into the crock pot and gently stir to combine everything.

Toss in the shredded pepper-jack cheese and stir again until it’s evenly mixed in. Cover the crock pot and cook for an additional 20 minutes, until the cheese melts into creamy perfection.

Optional: Serve garnished with chopped green onions for a fresh burst of flavor.