Instructions
Brown the Beef:
In a large pan over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Season with salt, pepper, and garlic powder for added flavor. Once cooked, drain off any excess fat.
Make the Roux:
Wipe out the skillet with a paper towel, then melt butter over medium heat. Add flour and cook for 2–3 minutes, whisking constantly until the mixture turns golden brown. Slowly whisk in the whole milk, and season with salt and pepper. Remove from heat and set aside to cool.
Cook the Veggies:
Transfer the cooked beef to the slow cooker and add in the chopped onion, carrots, celery, and diced potatoes. Pour in the chicken broth, then season with basil and parsley. Stir to combine, cover, and cook on high for 3-4 hours, or until the potatoes are tender.
Finish the Soup:
Stir the refrigerated roux mixture into the soup and add in the cubed Velveeta cheese. Stir until the cheese is melted and the soup is thick and creamy. Cover again and cook for an additional 30 minutes.
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