Big Batch Cheeseburger Soup

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 2 medium carrots, shredded
• 1 celery rib, finely chopped
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1/4 cup sour cream
• Chopped fresh parsley, optional

1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
2. Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

ground beef, onion, potatoes, chicken broth, milk, carrots, celery, parsley flakes, salt, basil, pepper, process cheese, sour cream, fresh parsley

Taken from www.tasteofhome.com/recipes/big-batch-cheeseburger-soup/ (may not work)