Begin by washing and chopping the small russet potatoes, onion, shredded carrots, and diced celery into bite-sized pieces. Place these vibrant vegetables into a large crock pot, making sure they’re mixed well.

Pour the chicken broth over the vegetables in the crock pot, ensuring they are covered. Sprinkle in the dried basil and parsley for an aromatic touch. Cover the crock pot with a lid, set it to low, and let it cook for 6-8 hours or on high for 4-5 hours, until the veggies are tender and infused with savory goodness.

About 45 minutes before serving your delicious soup, take a skillet and heat it over medium-high heat. Add the lean ground beef to the skillet, breaking it apart as it cooks for about 10 minutes until it's fully browned. Drain any excess grease, then transfer the cooked ground beef into the crock pot, stirring it to combine with the vegetables and broth.

In the emptied skillet, reduce the heat to medium and melt the butter. Gradually whisk in the all-purpose flour until it creates a golden-brown roux, which should take about 2-3 minutes. Slowly add in the milk, stirring continuously until the mixture thickens slightly.

Pour the roux mixture into the crock pot, stirring well to combine everything smoothly. Then, add the Velveeta processed cheese or shredded cheddar cheese into the soup. Stir until the cheese is completely melted and heated through.

Once the cheese has melted, give the soup one final stir and check for seasoning, adding salt and black pepper to taste. Ladle the warm, hearty Crock Pot Cheeseburger Soup into bowls, and enjoy it with fresh crusty bread or a side salad for a complete meal.