Begin by peeling and dicing the small russet potatoes. Chop the onion and shred the carrots, then combine them in a slow cooker. Sprinkle in the dried basil and parsley for added flavor. Pour in the chicken broth, ensuring everything is well covered.

Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours. Keep an eye on the pot—you're looking for tender potatoes.

Heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, crumbling it with a spatula. Drain excess grease and transfer the beef into the slow cooker.

Add the cooked and chopped bacon to the slow cooker. Stir gently to incorporate it.

In the same skillet, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add milk while whisking to create a smooth mixture, followed by salt and pepper.

Pour the butter mixture into the slow cooker, stirring gently to combine all ingredients evenly. Let it cook on low for an additional 20 minutes.

After the additional cooking time, add the shredded pepper-jack cheese to the slow cooker. Stir until the cheese melts completely.

Ladle the soup into bowls and garnish with sliced green onions.