Crock Pot Cheeseburger Soup

120 gram(s) Potatoes, Dice (Simply Potatoes) 2/3 c.
1 small Onions, raw
2 serving carrot shreds
0.5 cup FRESH: Celery, Diced 1/4 Cup (by 75PERCENT)
3 cup (8 fl oz) Chicken Broth
0.333 tbsp Basil
1 tsp Parsley, dried
16 oz Ground beef, lean
3 tbsp Butter, salted
0.25 cup Flour - Gold medal all purpose flour
2 cup Milk, 2%, with added nonfat milk solids, without added vit A
1 tsp Salt
0.5 tsp Pepper, black
2 cup Kraft 2% Shredded Cheddar Cheese

Place potatoes, onions, carrots, basil and parsley in large crock pot. Pour chicken broth overt 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 crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is whisk in flour and cook until brown and bubbling (about a minute). Add milk salt and pepper. Pour mixture into the crockpot and stir to combine everything.

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.


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DPAYNTER.