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Crock Pot Brown Jug Soup

Slow Cooker Brown Jug Soup

  • Cooking Time:

    10–12 hours
  • Servings:



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
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!

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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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