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Ingredients
- 4 small Potatoes peeled and diced
- 1 small White or yellow onion, chopped
- 1 cup Carrots shredded
- 1/2 cup Celery diced
- 1 tsp Dried Basil
- 1 tsp Dried Parsley
- 3 cups Chicken Broth
- 1 lb Ground Beef
- 3 tbsp Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 16 oz Velveeta processed cheese cubed OR 2 cups shredded cheddar cheese
Ingredients
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Instructions
- Place potatoes, onions, carrots, celery, 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 crock pot.
- Carefully wipe out 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 mixture into the crock pot 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.