1 pound ground beef, cooked
½ cup chopped onion
14.5 oz. can diced tomatoes
1 tsp. salt
½ tsp. pepper
3 cups beef broth
4 cups diced potatoes
8 ounces cheddar cheese, shredded
Place all ingredients (except cheese) in crock-pot, mix well. Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup. Add cheese and stir again. Cover and cook until soup is thickened, about 30 minutes.
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