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Crock Pot Brown Jug Soup

Slow Cooker Brown Jug Soup

  • Cooking Time:

    10-12 hours
  • Servings:

    10-12

Ingredients

Roux ingredients:
3 T. Unsalted Butter
3 T. Flour
1/4 tsp. Salt
Dash of Pepper
1/2 c. Water
1/2 c. Chicken Broth
1/4 tsp. Poultry Seasoning
1/4 tsp. Sage
Soup:
32 oz. Chicken Broth
1 c. Water
4 Stalks of Celery, chopped
2 Medium Yellow Onions, diced
4 Potatoes, peeled and diced
8 Carrots, peeled and julienned
10 oz. Frozen Whole Kernel Corn
1/2 lb. Velveeta cheese, cubed



 

  1. 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.
  2. Sprinkle in poultry seasoning, sage and salt & pepper.
  3. Stir in chicken broth and water. Cook until thickened, about 5 minutes, stirring frequently.
  4. Add roux and remaining ingredients except cheese in a 6-Quart slow cooker. Stir to combine.
  5. Cover. Cook on Low 10-12 hours, or until vegetables are tender.
  6. 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.)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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