Smoky Cheeseburger Soup


4 small potatoes, peeled and diced
1 small white (or yellow) onion, diced
1 cup shredded carrots
1/2 cup celery, diced
3 cups chicken broth
3 Tbsp. butter
2 cups milk
1/2 cup Sweet ‘N’ Smoky BBQ Sauce
1/4 cup all-purpose flour
Salt and pepper, to taste
2 cups cheddar cheese, shredded


Place potatoes, onions, carrots, and celery in a large slow cooker. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6-9 hours (or until potatoes are tender).

45 minutes prior to serving, brown ground beef in a large skillet over medium-high heat; drain and add to crock pot. Wipe skillet with a paper towel; add butter and melt.

Whisk flour into melted butter and cook until golden brown and bubbly (about 1 minute). Whisk in the milk. BBQ sauce, salt and pepper. Pour mixture into the crock pot and stir to combine.

Add shredded cheese to crock pot. Stir again. Cover with lid and cook for additional 30 minutes or until cheese is melted.