Bacon Cheeseburger Soup

In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned. Break up the meat as it cooks.

Season the beef with salt, pepper, and garlic powder. Drain any excess grease.

Add the chopped carrots and celery to the skillet and cook for a few minutes until they begin to soften.

Place the peeled and cubed potatoes in the bottom of a slow cooker.

Top the potatoes with the cooked beef and vegetable mixture, the can of cream of celery soup, and the ranch seasoning mix.

Pour the beef broth over everything and stir to combine.

Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.

About 30 minutes before serving, stir in most of the shredded cheddar cheese (reserving some for garnish) and the heavy cream.

Replace the lid and cook for the remaining 30 minutes until the cheese is melted and the soup is heated through.

Ladle the soup into bowls and garnish with the remaining shredded cheese, crumbled bacon, and sliced green onions. Serve with baguette slices if desired.