• 1 lb. ground beef
• 1 onion, diced
• 1 cup carrots, shredded
• 3 tablespoons butter, divided
• 4 cups potatoes, diced
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 1/2 lb. bacon, cooked and crumbled
• 1/4 cup flour
• 3 cups shredded cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream
• salt and pepper

In a large-size skillet, cook the beef over medium heat for 8-10 minutes or until brown and place it in a slow cooker.  Saute the onion and carrots in 1 tablespoon of butter and add to slow cooker.  Add the potatoes, broth, seasonings and bacon to the slow cooker.

cook on low for 4 to 6 hours.

Thirty minutes before the dish is done, melt two tablespoons of butter in a small-size saucepan and add the flour.  Cook until bubbly, about 5 minutes.  Add it to the slow cooker – this will help thicken the soup.  Add the cheese, milk, sour cream and salt and pepper to taste.

YIELD:  6 to 8 servings