Prepare the Vegetables: Peel and dice the russet potatoes into small cubes, then chop the onion and dice the celery. In a large crock pot, combine the diced potatoes, onion, shredded carrots, and celery, sprinkling in the dried basil and parsley.

Add the Broth: Pour chicken broth over the vegetable mixture and stir gently. Cover the crock pot and set to low for 6 to 8 hours or high for 4 to 5 hours until the potatoes are fork-tender.

Cook the Ground Beef: In a skillet over medium-high heat, cook lean ground beef until browned and crumbled (about 8-10 minutes). Drain excess grease.

Combine the Meats: After vegetables have softened, add the cooked ground beef into the crock pot and stir to combine.

Prepare the Creamy Mixture: In the same skillet, melt butter and whisk in flour. Gradually pour in milk while whisking, and season. Cook until bubbly.

Combine Everything: Pour the creamy mixture into the crock pot over the meat and vegetables, stirring to combine.

Add the Cheese: Cube the Velveeta cheese or add shredded cheddar into the crock pot. Let it melt for 20 minutes with the lid on, stirring occasionally.

Serve and Enjoy: Ladle the soup into bowls and serve with crusty bread or a salad.