Crockpot Cheeseburger Soup
This crockpot cheeseburger soup is and easy and good as they come during soup season!
INGREDIENTS
4 small russet potatoes
1 small white or yellow onion chopped
1 bag of frozen mixed veggies
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound ground beef
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
INSTRUCTIONS:
Place potatoes, onions, frozen veggies, 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.
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 a crock pot. Carefully wipe out the 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 the mixture into the crock pot and stir to combine everything.
Add the cubed Velveeta cheese or shredded cheese to the crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
