Step 1

Place the peeled and diced russet potatoes at the bottom of the crockpot.

Step 2

Cook the lean ground beef over medium heat. Keep cooking until there's no pink left, then drain any excess fat before adding it to the slow cooker.

Step 3

Sprinkle the finely chopped small white onion, shredded carrots, and celery into the celery.

Step 4

Evenly sprinkle Italian Spices, salt, pepper, and garlic over the vegetables.

Step 5

Gently pour in three cups of chicken broth. Make sure it covers all the ingredients in the crockpot, ensuring even cooking.

Step 6

Place the lid securely on your crockpot, and set it to cook on the low heat setting. Let the soup simmer and meld together for about 4-6 hours.

Step 7

Cut the Velveeta cheese and cream cheese into small cubes to help it melt evenly into the soup. Add to slow cooker for 30 minutes until melted.

Step 8

Once the cheese is melted stir to combine all the ingredients. Taste to see if any extra salt or pepper is needed. Garnish with bacon, pickles and onions if desired and serve.