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I tried this at a soup contest my work had. It won. And it won because it's the most amazing soup I've ever tried. So I asked for the recipe because I've been DYING for it.
½ cup onion, chopped
¼ cup butter (I used light butter)
2 tbsp flour
1 tsp salt
½ tsp black pepper
2 cups water (I used 1 cup vegetable broth and 1 cup water)
3 cups sliced mushrooms
1 cup celery chopped
2 cups potatoes, peeled and diced
1 cup carrots chopped or shredded
Sauté the onion and celery in the butter until onion is translucent. Remove from heat, add flour, salt and pepper. Stir and place in slow cooker. Add water, stir in potatoes, mushrooms and carrots. Cook on low for 6-8 hours or high 3-4 hours. When cooking time is finished, drain liquid and replace it with the following mixture.
In a pot place ½ stick of butter, 2 cups ½ and ½, and ¾ lb Velveeta cheese cubed. Heat until cheese is melted, stirring occasionally –bring close to boiling, but do not boil. Season to taste. Add to crock pot & let simmer for at least 1 hour.
An alternative method is to parboil the potatoes and mushrooms in water/broth, place the butter, cheese and ½ and ½ in the crock pot to melt-stirring occasionally, and then add the sautéed onions, celery, salt and pepper, and flour mixture to the cheese mixture add the drained potatoes and mushroom and simmer on low until potatoes are tender but not mushy (about 1 hour)