Extra Creamy Slow Cooker Cheeseburger Soup

1 pound lean ground beef

1 package (16 oz.) 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 all-purpose flour

1/4 cup (1/2 stick) unsalted butter

Seasonings: 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried parsley, Kosher salt, freshly ground pepper, to taste

Garnish: Bacon bits & grated Cheddar cheese

Steps to Your Comforting Bowl:

Sautéing Beef: In a heated pan, cook the ground beef until browned, seasoning it with salt, pepper, and garlic powder. Discard excess fat.

Crafting the Roux: In a clean skillet, melt butter, whisk in flour, cook until golden (2-3 mins), blend in whole milk, season, and refrigerate.

Slow Cooking Bliss: Combine beef, vegetables, and potatoes in a slow cooker. Douse with chicken broth, sprinkle basil and parsley, and cook on high for 3-4 hours until potatoes are tender.

Finishing Touches: Stir in the roux, followed by the Velveeta cubes. A further 30 minutes of cooking, and your soup transforms into a thick, smooth haven of flavors.

Serve hot, garnishing with a generous sprinkle of cheese and a dash of bacon bits. Savor every spoonful of this hearty, soulful delight!