Add the broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to the crock pot.
Cover with the lid and cook on low for 6 to 8 hours or on high for 3 – 4 hours.
About 30 minutes prior to serving, brown the ground beef; drain the grease and add to the slow cooker.
Fry and chop the bacon; transfer to the crock pot.
The bacon can also be baked in the oven, at any point, while the soup is cooking and set it aside for later.
Wipe out the pan of any excess grease and add the butter.
Melt the butter and then whisk in the flour until it’s all combined; whisk in the half and half; continue whisking for about 2 – 3 minutes or until it’s thickened a bit.
Pour the above mixture into the crock pot; stir to combine with the rest of the soup.
Add the cheese and stir again; cover and let the cheese melt for a few minutes.
Give it another good stir or two to fully incorporate the cheese just prior to serving.
