Extra Creamy Slow Cooker Cheeseburger Soup

1 pound lean ground beef

1 (16 oz.) 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 all-purpose 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 black pepper, to taste

Bacon bits

Grated cheddar cheese

Instructions

Step 1: In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns. Season well with salt, pepper, and garlic powder.

Step 2: Drain the fat from the skillet and wipe it clean with a paper towel. Melt the butter in the skillet and whisk in the flour to create a roux.

Cook for 2-3 minutes until the roux is golden brown, then slowly whisk in the whole milk. Season with salt and pepper, then remove the skillet from the heat and refrigerate the roux mixture until needed.

Step 3: Add the cooked beef, chopped onion, carrots, celery, and diced potatoes to a slow cooker.

Pour the chicken broth over the ingredients and season with dried basil and parsley. Cover and cook on high for 3-4 hours, or until the potatoes are tender.

Step 4: Stir in the chilled roux mixture, followed by the cubed Velveeta. Cover the slow cooker again and cook for an additional 30 minutes, or until the cheese is fully melted and the soup is thick and smooth.

Step 5: Serve the soup hot, garnished with grated cheddar cheese and bacon bits. Enjoy!