Ingredients
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 black pepper, to taste
Bacon bits, for topping
Grated cheddar cheese, for topping
Instructions
In a skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Season with salt, pepper, and garlic powder. Drain excess fat.
Wipe the skillet clean, add the butter, and melt it. Whisk in the flour and cook for 2–3 minutes until golden. Slowly whisk in the whole milk until smooth, season lightly, then remove from heat. Refrigerate this roux mixture until needed.
Add the cooked beef, onion, carrots, celery, and potatoes to the slow cooker. Pour in the chicken broth and season with dried basil and parsley. Cover and cook on high for 3–4 hours, or until potatoes are tender.
Stir in the chilled roux mixture, then add the cubed Velveeta. Cover and cook for another 30 minutes, until the cheese melts and the soup becomes thick and creamy.
Serve hot with shredded cheddar and bacon bits on top. A perfect cozy bowl of comfort!
