Second, melt the butter over medium-low heat. After the carrots and potatoes have begun to soften, add the onions and celery and continue cooking. Toss in some garlic, dry thyme, onion powder, basil, oregano, and parsley. Keep stirring continuously for another minute while cooking.
Third, add flour and mix to combine; cook, stirring frequently, for 2 minutes. Alternate between adding milk and chicken broth. Cook over low heat until potatoes are soft.
Toss the cooked bacon and beef back into the saucepan and let it reheat for three to five more minutes. Take it off the heat and, while swirling constantly, add the shredded cheddar cheese until it melts. Toss with salt and pepper until just right.
5. Have fun!