Cheeseburger Soup (Print Version)

# Ingredients:

01 - 1 cup shredded carrots.
02 - 1 white onion, chopped up.
03 - 2 large russet potatoes, peeled and cubed.
04 - 1/2 tsp black pepper.
05 - 1 tbsp chopped garlic.
06 - 3 cups of chicken broth.
07 - 16 oz cubed Velveeta cheese.
08 - 1 pound of browned ground beef.
09 - 8 oz cubed cream cheese.
10 - 1/2 cup bacon bits.
11 - 1 tbsp Italian seasoning mix.
12 - 1/2 cup diced celery.
13 - 1 tsp salt.

# Instructions:

01 - Put the diced and peeled potatoes on the bottom layer of your slow cooker.
02 - Cook the ground beef in a pan until it's no longer pink. Drain the fat and throw it into the crockpot.
03 - Toss the diced onion, chopped celery, and shredded carrots on top of the potatoes.
04 - Scatter the Italian seasoning, garlic, salt, and pepper all over the veggies to give them flavor.
05 - Add the chicken broth to the crockpot, making sure everything inside gets covered.
06 - Set the lid on the crockpot and let it go on low heat for at least 4 hours (up to 6).
07 - Drop the cubed cream cheese and Velveeta in during the last half hour of cooking to let them melt.
08 - Stir everything up once the cheese is melted and adjust the salt and pepper if needed.
09 - Right before you serve, sprinkle on bacon crumbles and, if you like, some chopped pickles or extra onion.

# Notes:

01 - For extra flair, drop some chopped onions or pickles on top before serving.
02 - Draining fat from the beef before adding it will help keep the soup lighter.
03 - Don’t add the cheese until the end, or it might not melt properly.

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