1 lb. lean ground beef or ground venison
1 16-oz. package Velveeta, cubed
1 yellow onion, finely chopped
1 c. carrots, shredded or finely chopped
4 small potatoes, peeled and diced
3 c. chicken broth
2 c. milk
¼ c. flour
¼ c. (½ stick) butter
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried parsley
2 tsp. Montreal steak or your favorite burger seasoning
Salt, pepper, and other seasonings to taste
Shredded cheddar cheese
Brown beef/venison seasoned generously with salt and pepper and garlic powder. Drain fat, then wipe out skillet with a paper towel.
Melt butter in skillet over low-medium heat, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown while whisking constantly, then whisk in milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
Place beef, onion, carrots, and potatoes in slow cooker and cover with chicken broth. Season with basil, parsley, and burger seasoning. Cover and cook on high for 3-4 hours, or until potatoes are tender.
Stir in refrigerated roux mixture, then add in cubed Velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.
Serve hot, topped with shredded cheddar cheese and bacon bits.