Kicking it with my Crockpot again …

It’s still a little chilly here (well we did have a sunny day Monday) but it’s still soup time in my mind!   This is one of my favorite soups I have made.  I believe I’ve made it before and posted.  Cole actually ate 3 bowls of it.  I was actually spooning the bottom of the crockpot for it!

Ingredients

• 2 spray(s) cooking spray  
• 1 clove(s) (medium) garlic clove(s), minced  
• 1 medium uncooked onion(s), chopped  
• 1 rib(s) (medium) uncooked celery, chopped  
• 1 pound(s) uncooked 93% lean ground beef  
• 2 Tbsp all-purpose flour  
• 3 cup(s) canned chicken broth, divided  
• 1 cup(s) low-fat evaporated milk  
• 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed  
• 1/2 tsp paprika  
• 1/4 tsp table salt  
• 1/8 tsp black pepper  
• 24 item(s) baked low-fat tortilla chips, crumbled  

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Enjoy!  Hope you all have a wonderful night.  We have swim tonight, so I’m thinking it will be another crockpot night so dinner is ready when we get back. 

What is on your menu tonight?