Peel and chop 3-4 medium potatoes into 1/2 inch cubes to make 3-4 cups. Peel and shred 2 medium carrots and chop one small onion and one stalk (rib) of celery.
Add veggies to larger crock pot. Add 2 cups low sodium chicken broth. Optionally add one teaspoon dry parsley and 1 teaspoon basil. Cook on low for 4 hours.
At 4 hours, brown 1 pound of ground beef. Drain the beef and add to the crock pot.
Wipe out pan. Melt one stick (8 tablespoons) butter. Add 1/2 cup flour, whisk for several minutes until changing color slightly. Add 2 1/2 cup milk. Whisk continuously for a few minutes while adding 1/4 cup of sour cream, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Add to crock pot and mix well. Add 1 pound cheese of choice. Velveeta for me. Cook one additional hour on HIGH.
Top the way you would your cheeseburger. I love some bacon, tomato and pickle.
As written, this needs a larger crock pot of 6 qt or more. A half recipe would fit in a 3 qt. crock pot.
Use the cheese of your choice.
This is good in the refigerator for 3-4 days and will freeze well for 3-4 months.
If you want a somewhat thinner more soup like result, the cut the butter and flour in half.