A crowd favorite, I never have leftovers of this dish! Perfect for a potluck or a cozy fall evening meal. Serve with rolls and a tasty salad! Serves 6
Ingredients
4 potatoes, scrubbed and diced
1 onion, chopped
1-2 cups shredded carrots
1 cup celery, diced (optional)
1 tsp. dried basil
1 tsp. dried parsley
3 cups chicken broth
1 lb. ground beef, cooked and drained
3 Tbsp. butter
1/4 cup flour
2 cups milk
1/2 tsp. pepper
16 oz. shredded cheddar cheese (2 cups) or Velveeta
Directions
1. Place broth and prepared veggies and herbs in a crockpot. Cook on low for 6 hours or until veggies are fork tender.
2. 45 minutes before serving add the cooked ground beef. Melt butter in a pan and add the flour, let brown one minute. Add milk and whisk until thickened. Add pepper, stir. Dump into the crockpot and mix until well incorporated. Add cheese and continue to cook on low until cheese is completely melted.
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