CROCK POT CHEESEBURGER SOUP

Serves 8
The most creamy and cheesy soup that is loaded with ground beef, potatoes and carrots. This soup is a family-favorite!

INGREDIENTS

  1. 4 small potatoes, peeled and diced
  2. 1 small white or yellow onion, chopped
  3. 1 cup shredded carrots
  4. 1/2 cup diced celery
  5. 1 teaspoon dried basil
  6. 1 teaspoon dried parsley
  7. 3 cups chicken broth
  8. 1 pound lean ground beef
  9. 3 Tablespoons butter
  10. 1/4 cup all-purpose flour
  11. 2 cups milk ( I use 2%)
  12. 1/2 teaspoon salt
  13. 1/2 teaspoon black pepper
  14. 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

INSTRUCTIONS

  1. Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
  3. Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
  4. Serve and enjoy!
NOTES
  1. Cook Time: 6 to 8 hours (because all crock pots heat differently)