Ingredients
The following ingredients have 9 Servings
- 4 medium russet potatoes (peeled and shredded)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 onion (finely diced)
- 2 stalks celery (finely diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 lb ground beef
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1-1/2 cups shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instruction
- Place shredded potatoes, carrots, onion, celery, and garlic in a 4-qt slow cooker. Pour chicken broth over top. Cook on high heat 3-4 hours OR on low 5-6 hours until vegetables are tender and softened.
- In a medium skillet over medium-high heat, brown beef until no longer pink. Stir into crockpot mixture and set aside.
- Wipe same skillet clean and melt butter over medium-high heat. Whisk in flour, then slowly whisk in milk until mixture is smooth. Bring to a simmer over medium-high heat, stirring occasionally until mixture is thickened. Remove from heat and whisk in cheese, parsley, and salt and pepper to taste.
- Add creamy sauce mixture to crockpot and stir to combine. Season soup with salt and pepper to taste. Let soup cook on high heat in crockpot an additional 30-60 minutes until heated through and soup is thick and creamy. Enjoy soup hot!