Melt butter in a saute pan over medium heat. Add beef or turkey, cook until it begins to brown. Stir in onion, celery, carrot, garlic, and basil; cook 5 minutes.
ADD flour, stirring to coat meat; cook 1 minute to remove raw taste. Stir in milk until mixture is smooth. Bring mixture to boil; cook 2 minutes. Transfer soup to a 3-4 quart slow cooker
STIR in broth and potatoes. Cover soup; cook until potatoes are tender, on low heat setting for 3-4 hours.
ADD cheddar just before serving, stirring until cheese melts. Season soup with salt &U pepper.
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