Crock Pot Cheese Vegetable Soup

1 lb. ground beef

1 10-oz. package frozen corn kernels

1 C. cubed potatoes

1 C. thinly sliced celery

1 C. sliced carrots

1/2 C. chopped onion
 
2 C. water

2 beef bouillon cubes

3/4 t. hot pepper sauce (or to taste)

16-oz. jar processed cheese sauce

Brown the ground beef and drain.

Put all ingredients except the cheese sauce in a slow cooker; cover and cook on low for 8 to 10 hours.

Add the cheese sauce and gently stir until well blended.

Makes 4 to 6 servings.