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1 # lean ground beef
1 ( 16 Oz. ) velveeta cheese, cubed
1 yellow onion, finely chopped
1 cup carrots, chopped
1/2 cup celery, finely chopped
4 small potatoes, peeled and diced
3 cups chicken broth
2 cups whole milk
1/4 cup flour
1/4 cup butter
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried parsley
kosher salt and ground pepper to taste
optional toppings: grated cheddar cheese and bacon bits
Heat a large 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 the skillet, then whisk in flour, cook roux for 2-3 minutes or until golden brown, then whisk in whole milk, season with salt and pepper, 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, cover and cook on high for 3-4 hours or until potatoes are tender. Stir the refrigerated roux mixture add to crock pot along with cheese. Cover again and cook for another 30 minutes or until cheese is melted and soup is thick and smooth. Serve hot topped with grated cheese and bacon bits.
Have a great week and stay safe and warm!