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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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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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