Dutch Oven Bacon Cheeseburger Soup

Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.

Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add bacon and ground beef to the soft potatoes; mix well.

Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.

Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.