Ingredients:

4 small potatoes, peeled and diced

1 small white or yellow onion, chopped

1 cup shredded carrots

1/2 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

1 pound lean ground beef

3 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (16 oz.) package Velveeta processed cheese, cubed

Directions:

1. Place potatoes, onions, carrots, celery, dried basil and parsley in a large Slow Cooker. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours or on high heat 4 to 5 hours or until potatoes are tender.

2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into Slow Cooker. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the Slow Cooker and stir to combine everything.

3. Add the cubed velveeta cheese or shredded cheese to Slow Cooker. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.

Bon Appetit!