Add diced potatoes, chopped onion, shredded carrots, celery, dried basil, and parsley into your crock pot. Pour the chicken stock over the vegetables and place the lid on the pot.

Cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are soft and tender.

In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. Once browned, drain off any excess grease and transfer the cooked beef into the crock pot.

Wipe the skillet clean and melt butter in it. Stir in the flour and cook for about a minute until it becomes golden and bubbly. Gradually whisk in the milk, salt, and pepper until smooth.

Pour this creamy mixture into the crock pot, stirring to combine all the ingredients.

Add the cubed Velveeta (or shredded cheddar) to the pot. Stir again, cover, and allow to cook for another 20 minutes, or until the cheese is fully melted and the soup is creamy.

Serve the soup hot, and enjoy this cozy meal!