Fully cook the ground beef. Peel and dice the potatoes into bite sized chunks. Roughly chop the onion.
Place all ingredients (except shredded cheese, flour, and milk) in a freezer bag and mix well. Freeze until ready. (Remember, the meat should be fully cooked. Allow it to cool slightly before adding to the bag.)
Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup.
Add cheese and stir again.
Cover and continue cooking until soup is thickened, about 30 minutes.