Cooking Instructions

• In a large pot over medium heat, cook the bacon. Remove from the pan and drain the grease (keeping a tablespoon or two to use later). Once cool, chop the bacon and set aside.
• In the same pot, add the ground beef and cook until fully cooked, then transfer the beef to a bowl and set aside.
• Add the onion, garlic, carrots, celery, and diced potatoes to the pot with drippings. If necessary, add 2 tablespoon of vegetable or olive oil.
• Sauté until the onions are soft but not browned, stirring up any browned bits from the bottom of the pot. Drain excess fat if needed.
• Add the seasonings: salt, pepper, and dried basil. Cook for about 2 minutes.
• Add the flour and stir, cooking for another 2 minutes.
• Stir in the chicken broth and bring to a low boil, simmering until the soup thickens and the potatoes are fork tender, about 20 minutes, stirring often.
• Add the cooked chopped bacon and cooked ground beef back to the pot.
• Stir in the milk and simmer on low heat for 10 – 15 minutes.
• Finally, add the shredded cheese, stirring until melted. Serve and enjoy!