Slow Cooker Cheeseburger Soup (serves 12)
3 lbs. russet potatoes, peeled and diced
1 large yellow onion, chopped
2 cups shredded carrots
1 cup diced celery
2 tsp. dried basil
2 tsp. Montreal Steak seasoning
2 tsp. dried parsley
6 cups chicken stock or broth
2 lbs. Ground beef
6 tbsp. butter
4 tbsp. all-purpose flour
4 cups 2% milk
1 tsp. salt
1 tsp. pepper
3 cups shredded cheddar cheese
Place potatoes, onions, carrots, celery, dried basil, Montreal Steak seasoning, and parsley in a large slow cooker. Pour chicken stock over vegetables. Cover and cook on low heat 6-8 hours. About 1 hour before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain off excess grease. Add to slow cooker.
Carefully wipe out hot skillet with a paper towel. Turn heat to medium and add butter. Once melted, whisk in flour and cook until golden brown and bubbly, about 1 minute. Whisk in the milk, salt and pepper. Pour into slow cooker and stir. Add shredded cheddar cheese and stir. Cover and cook another 20 minutes or until cheese is melted. Serve with some crackers and enjoy!
