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.