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1 large russet potato, peeled & diced
1 medium yellow onion, diced
1 cup carrots, julienned (or diced)
½ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups or 1 quart chicken broth
1 pound ground beef
Salt/Pepper, to taste
3 Tablespoons unsalted butter
¼ cup flour
2 cups whole milk
1 16 oz. package Velveeta cheese
Add the potatoes, onions, carrots, celery, dried basil and parsley to the crock pot and pour the chicken broth over it. Cover, and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
When you’re about 45 minutes away from serving, cook and crumble the ground beef in a large skillet on medium-high heat. Add in the salt and pepper.
Transfer the ground beef to the crock pot and remove any excess grease from the skillet.
In the same skillet, melt the butter, then whisk in the flour. Continue to whisk for about 1 minute, until it’s a bubbly golden-brown roux.
Microwave the milk for about 25 seconds, it’s best to add warm milk to the roux as opposed to it being cold right out of the fridge. Once heated, slowly pour the milk into the butter/flour mixture and whisk until combined.
Add the milk mixture to the crock pot, and stir to combine.
Add the cheese to the crock pot and stir again. Cover, and heat for about 30 additional minutes.
You can also substitute half-and-half for the milk, either using the full 2 cups, or one cup half-and-half and one cup milk.
2 cups of shredded cheddar can be substituted for the Velveeta.
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