EXTRA CREAMY SLOW COOKER CHEESEBURGER SOUP

You’ll Need:

•1 Pound lean ground beef.
•1 [16 Ounces] package velveeta, cubed.
•1 Yellow onion, finely chopped.
•1 Cup carrots, finely chopped.
•1/2 Cup celery, finely chopped.
•4 Small potatoes, peeled and diced.
•3 Cups low-sodium chicken broth.
•2 Cups whole milk.
•1/4 Cup allpurpose flour.
•1/4 Cup {1/2 stick} unsalted butter.
•1 Teaspoon garlic powder.
•1 Teaspoon dried basil.
•1 Teaspoon dried parsley.
•Kosher salt and freshly ground pepper, to taste.
•Bacon bits.
•Cheddar cheese, grated.

How to Make:

-Heat a large pan or skillet over medium high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.
-Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour.Cook roux for 2 to 3mins, or until golden brown, then whisk in whole milk. Season with salt and pepper ,then remove from heat and refrigerate until ready to use.
-Place beef, along with onion, carrot ,celery and potatoes in slow cooker and cover with chicken broth…Season with basil and parsley, the cover and cook on high for 3 to 4Hours, or until potatoes are tender.
-Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30mins, or until cheese is melted and soup is thick and smooth.
-Serve hot, topped with cheese and bacon bits. Enjoy!

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