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.