Combine the diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley in a 6-quart or larger slow cooker. Pour the chicken broth over the vegetables.

Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours, or on the high setting for 4 to 5 hours, until the potatoes are very tender.

Approximately 45 minutes before you plan to serve the soup, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned and no pink remains. Ensure the internal temperature reaches 160°F.

Carefully drain any excess grease from the cooked ground beef, then transfer the beef to the slow cooker with the tender vegetables.

Wipe out the hot skillet with a paper towel then add the butter. When butter is melted whisk in the all-purpose flour and cook until golden brown and bubbly (about 1 minute).

Gradually whisk in the milk, salt, and black pepper. Continue to whisk and cook until the mixture thickens slightly, about 2-3 minutes.

Pour the thickened milk mixture from the skillet into the slow cooker. Stir everything together well to combine.

Add the shredded cheddar cheese to the slow cooker. Stir again until the cheese begins to melt into the soup.

Cover the slow cooker once more and continue to cook on low for another 20 minutes or until the cheese is completely melted and the soup is hot throughout. Serve warm.