Wash and dice the small russet potatoes into bite-sized pieces. Chop the onion, shred the carrots, and dice the celery. Combine all these ingredients along with the dried basil and parsley in your large crock pot.

Pour the chicken broth over the mixed vegetables in the crock pot. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the potatoes are tender.

Heat a skillet over medium-high heat. Add the lean ground beef and cook until thoroughly browned, about 5-7 minutes. Drain excess grease.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook until bubbly, about 1-2 minutes.

Slowly add the milk, salt, and pepper into the roux, whisking until smooth. Heat for another minute before pouring it into the crock pot with vegetables and broth.

Add the cubed Velveeta or shredded cheddar cheese to the crock pot and stir gently. Cook on high for another 20 minutes until the cheese is melted.

Serve warm in bowls and enjoy with crusty bread or crackers.