4 cups chicken broth
1 Tablespoon dried onion (or 1/2 of a white onion, diced finely)
1 pound lean ground beef, browned and drained
1 red bell pepper, seeded and chopped
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
1 cup milk (to add later)
24 oz Velveeta, cubed (to add later)
Tabasco sauce (optional)
Crumbled bacon (optional)
Brown the meat on the stove top with the onion, and drain off any fat. Set aside to cool a bit.
In a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, and potatoes. Stir in the browned meat and onion.
Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.
Garnish with Tabasco sauce and crumbled bacon, if desired.
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