Creamy Burger Soup (Print Version)

# Ingredients:

01 - 1 pound lean ground beef.
02 - 1 (16 oz) package velveeta, cubed.
03 - 1 yellow onion, finely chopped.
04 - 1 cup carrots, finely chopped.
05 - 1/2 cup celery, finely chopped.
06 - 4 small potatoes, peeled and diced.
07 - 3 cups low-sodium chicken broth.
08 - 2 cups whole milk.
09 - 1/4 cup all-purpose flour.
10 - 1/4 cup unsalted butter.
11 - 1 teaspoon garlic powder.
12 - 1 teaspoon dried basil.
13 - 1 teaspoon dried parsley.
14 - Kosher salt and pepper to taste.
15 - Bacon bits for topping.
16 - Cheddar cheese, grated for topping.

# Instructions:

01 - Cook ground beef in large skillet over medium-high heat until browned. Season with salt, pepper and garlic powder. Drain fat.
02 - Wipe skillet clean. Melt butter and whisk in flour. Cook 2-3 minutes until golden. Whisk in milk, season with salt and pepper. Refrigerate.
03 - Add beef, onion, carrots, celery, potatoes to slow cooker. Pour in broth. Season with basil and parsley.
04 - Cover and cook on high 3-4 hours until potatoes are tender.
05 - Stir in refrigerated roux mixture and Velveeta cubes. Cook 30 minutes more until cheese melts and soup thickens.
06 - Top with grated cheddar and bacon bits before serving.

# Notes:

01 - Make roux ahead and refrigerate.
02 - Check potatoes for tenderness before adding dairy.

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