(note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta cheese and cream cheese are added at the 7th hour and cooked for 1 more hour)
Add the cooked beef, potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder and chicken broth. DO NOT add Velveeta cheese and cream cheese yet.
Cover and cook and LOW for 7 hours without opening the lid during the cooking time. (Can cook on HIGH for 3-4 hours, or until the potatoes are tender).
Cut the velveeta cheese and cream cheese into cubes, add to the soup in the slow cooker. Stir to get the cubes into the soup (they won't melt straight away).
Cover and cook for one more hour on low.
Stir until the cheeses are blended into the soup. Serve and enjoy!
Video
Notes
Add any remaining soup to an airtight container and store in the fridge for up to 3 days. Reheat on the stovetop until warmed throughout.
You can use chicken stock, beef broth, veggie broth, or homemade broth (or stock).