Soups
Slow Cooker Brown Jug Soup
Jenn Bare's slow-cooker soups. About 10-12 hours in the crock, serves 10-12.
Written byJenn Bare
Method
Step by step
- 01
Start by creating a roux – melt butter in a saucepan over medium heat. Stir in flour until it starts to turn a golden brown color.
- 02
Sprinkle in poultry seasoning, sage and salt & pepper.
- 03
Stir in chicken broth and water. Cook until thickened, about 5 minutes, stirring frequently.
- 04
Add roux and remaining ingredients except cheese in a 6-Quart slow cooker. Stir to combine.
- 05
Cover. Cook on Low 10-12 hours, or until vegetables are tender.
- 06
Just before serving, add cheese. Stir until cheese is melted. Serve. (Note: can sub a combination of shredded Cheddar, Monterrey Jack and Colby for the Velveeta.)
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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