In a large skillet on the stove-top, brown and crumble the ground beef until no longer pink, drain off excess cooking fat and add cooked meat to a 6 quart or larger slow cooker.
1 Pound Extra Lean Ground Beef
Add potatoes, onion, corn, chicken broth, cream of chicken soup, pepper, basil and thyme to the slow cooker and stir to combine.
8 Cups Diced Potatoes, ⅓ Cup Diced Onion, 2 Cups Corn Kernels, 29 Ounces Low-Sodium Chicken Broth, 10.75 Ounces Canned Cream Of Chicken Soup, 1 ½ Teaspoon Freshly Ground Black Pepper, 1 Teaspoon Dried Basil, ½ Teaspoon Dried Thyme
Cover and cook on LOW for 8 to 10 hours or until the potatoes are tender.
Remove lid from slow cooker and add cubed cream cheese and Velveeta.
8 Ounces Cream Cheese, 10 Ounces Processed American Cheese
Recover and continue cooking on low for about 30 additional minutes or until the cheeses are melted, stirring occasionally.
Ladle hot soup into bowls and serve with crusty French or Italian bread for sopping the soup if desired.