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Slow Cooker Cheeseburger Soup (WW)***
by MELISSA RODRIGUEZ
serves: 8
  Weight Watchers Recipe Points Value 6
Ingredients:
  1 Clove   Garlic, Minced
  1   Onion, Chopped
  1   Celery Stalks, Diced
  1 Lb   Ground Beef
  2 Tbs   Flour
  3 Cups   Chicken Broth
  1 Cup   Evaporated Milk
  8 Oz   Velveeta Cheese, Cubed
  1/2 Tsp   Paprika
  1/4 Tsp   Salt
  1/8 Tsp   Black Pepper
  24 Items   Tortilla Chips, Baked, Crumbled
Directions:
  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion, and celery to skillet. Cook stirring frequently, until vegetables are tender, about 5-10 minutes.

2. Coat a 3QT slow cooker with cooking spray; spoon in vegetables.

3. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 minutes. Pour off any liquid and add meat to slow cooker.

4. In a small cup combine flour and 1/2 cup broth, stir until lump-free. Pour flour mixture into same skillet. Add remaining broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with wooden spoon, then pour into slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper.

5. Cover slow cooker & Cook on low setting for 2 hours. Serve soup topped with crumbled chips.

Yields about 3/4 Cup of soup and 3Tbs of chips per setving

Note: If the soup cooks too long the cheese could seperate. If that happens combine 1 Tbs of flour with 1/4Cup of soup in a cup. Stir to a paste. Stir flour mixture back into soup in slow cooker, cover and cook on low setting for 10-15 minutes.