2 carrots, shredded
1 onion, diced
2 stalks celery, diced
8 cups potatoes, peeled and diced
8 cups low sodium chicken Broth
1/4 c flour
1/2 c butter
1 lb lean ground beef, 93/7
1/2 c 1% Milk
6 - 8 Cups Cheddar Cheese, shredded (depending on how cheesy you want it)
Pepper to taste
Optional 2 TBSP corn starch
Brown the meat, drain and set aside.
Melt 1/4 c of the butter in a large 5 qt pot and saute the onions, carrots and the celery until softened. Add cooked hamburger meat and chicken broth. In another sauce pot, melt the remaining butter add the flour over low heat. Stir until thick and add to the large pot.
Stir well, then add the cheese along with the milk. Stir occasionally until the cheese is melted. Add the potatoes (uncooked).
Transfer the soup to a large crockpot and let it simmer all day on low. About 6 to 8 hours to make the potatoes tender. Depending on how thick you like your soup, towards the end remove 1/2 cup of broth and whisk in 2 TBSP of corn starch. Pour back into the crockpot and stir thoroughly. Let the soup cook without the lid for another hour to thicken.
Serve with a hunk of crunchy bread and season with pepper.