Begin by dicing small Russet potatoes, onions, carrots, and celery. Toss these colorful vegetables into a large crock pot, creating a vibrant base for your CROCK POT CHEESEBURGER SOUP. Sprinkle dried basil and parsley over the mixture, then pour in enough chicken broth to cover the veggies. Secure the lid tightly to keep all that delicious steam inside.

Set your crock pot to low heat and cook the soup for 6-8 hours, or on high heat for 4-5 hours. This gentle cooking will allow the potatoes to become tender and the flavors to meld beautifully.

With about 45 minutes left in the cooking time, heat a large skillet over medium heat. Add lean ground beef and brown it until fully cooked, about 8-10 minutes. Drain any excess fat and stir in this savory beef addition into the slow cooker.

In the same skillet, melt butter over medium heat. Whisk in all-purpose flour, stirring constantly until the mixture is golden and bubbly, about 2-3 minutes. Gradually add in milk while continuing to whisk, creating a creamy sauce. Season with salt and black pepper to taste.

Slowly stir the creamy roux and Velveeta processed cheese into the crock pot, blending it into the soup until fully incorporated. Cover the crock pot again and let it cook for an additional 20 minutes.

Once the cheese has melted and the soup is bubbling with warmth, it’s time to serve. Ladle the CROCK POT CHEESEBURGER SOUP into bowls, and pair it with crusty bread or biscuits for dipping.