**Update - we just ate and this soup is GOOD! The ground mustard makes it, we think. Instead of adding all of the cheese to the soup, we just stirred some into our individual bowls. Mmmmmmmm.**
Crock Pot Cheeseburger Soup
2 tablespoons olive oil
1 large onion, chopped
3 medium celery ribs, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
3 cups chicken broth
1 can evaporated milk
1/2 teaspoon paprika
1 tablespoon garlic powder
1 1/2 tablespoons Worchestershire sauce
1/2 tablespoon ground mustard
1 can diced tomatoes, drained
Salt and pepper, to taste
8 ounces shredded cheese
1.) Spray crock pot with non-stick spray.
2.) Heat olive oil in a large skillet over medium-high heat. Add onion and celery to skillet and cook until tender, about 10 minutes. Remove from skillet and place the vegetables in the bottom of the crock pot.
3.) In the same pan, brown the hamburger meat. Drain, and add meat to the crock.
4.) In a small cup, combine flour and 1/2 cup of broth. Whisk to combine, making sure it’s smooth and lump-free. Add the mixture to the skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Add to the crock.
5.) Stir in all remaining ingredients except the cheese. Cook on high for 2 hours. Just before serving, add in the cheese and stir until melted.
