Begin by dicing the small Russet potatoes and chopping the white or yellow onion. In your slow cooker, combine the diced potatoes, chopped onions, shredded carrots, and diced celery.

Sprinkle in the dried basil and parsley for an aromatic touch.

Pour the chicken broth over the veggie mixture, ensuring the vegetables are covered.

Secure the lid on your slow cooker and set it to cook on low for 6 to 8 hours or high for 4 to 5 hours, until the potatoes are tender.

When the vegetables are nearly done, heat a skillet over medium-high heat and add the lean ground beef. Sauté until the meat is fully browned.

Drain any excess fat and carefully fold the cooked beef into your slow cooker.

In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour, stirring for about 2 minutes until golden.

Gradually add the milk, seasoning with salt and pepper, whisking until smooth and thick.

Pour the creamy roux mixture into your slow cooker and stir well to combine.

Cover and continue cooking on high for another 20 minutes.

Finally, add the cubed Velveeta or your preferred shredded cheese into the pot, stirring gently until melted and combined.