Place chicken broth, diced tomatoes, peeled and diced potatoes, onion, carrots, celery, dried parsley, garlic powder, dried basil, salt, and pepper into the slow cooker. Stir gently, then cover and let cook on low for 6 to 8 hours or set to high for 3 to 4 hours.
Around half an hour before the soup finishes, brown the ground beef in a skillet, drain excess grease, and stir it into the slow cooker. Next, cook the bacon until crispy, chop it, and add it to the soup. Optionally, bake bacon in the oven during cooking and save for adding later.
Clean the skillet to remove excess grease, then melt the butter over medium heat. Whisk in the gluten-free flour until combined, then gradually add the half and half, whisking continuously until the mixture thickens slightly, about 2 to 3 minutes.
Pour the thickened half and half mixture into the slow cooker and mix it through the soup well. Add the shredded cheese and stir until melted. Cover the slow cooker again and allow the cheese to fully melt, stirring once more before serving.
