Preparation

Step 1 out of 7

You can prep the soup ahead by adding the cooked ground beef and onions, along with potatoes, carrots and celery to the slow cooker the night before and storing in the fridge. In the morning, simple add the broth and start the slow cooker!

Step 2 out of 7

In a medium skillet over medium high heat, cook ground beef and onion until beef is browned. Add garlic and cook one minute. Place beef in the slow cooker.

Step 3 out of 7

Add potatoes, carrots, celery, chicken broth and salt and cook on low for eight hours or high for four hours, until potatoes and carrots are tender.

Step 4 out of 7

In a medium bowl, whisk together milk and flour. Stir into the slow cooker, cover, and cook for another 30 minutes until soup has thickened slightly (it will continue to thicken as it cools). Stir in the shredded cheese and serve.

Step 5 out of 7

Options: For a gluten-free soup, replace the flour with half the amount (1/8 cup) of corn starch and whisk it into the milk.

Step 6 out of 7

For an extra nutritional boost add the following veggies: chopped fresh spinach or kale diced peppers (recommend pre-cooking with the ground beef) mushrooms

Step 7 out of 7

For bacon lovers, add cooked bacon for a Bacon Cheeseburger soup!