• Prep the vegetables. Fry and drain the ground beef.
• Toss the prepped hamburger, vegetables and broth in the slow cooker.
• Cover and cook on low for 5 hours. Or high for 2 1/2 to 3 hours.
• 30 Minutes Before Serving:
• Stir the soup. And turn the crock pot to high.
• Slowly stir in the evaporated milk and shredded cheese.
• Add your seasonings. Cover while you’re working on the slurry.
• Cornstarch Slurry: Mix the cornstarch with the 1/4 cup of cold water, stir to mix well.
• As soon as the cheese has melted, stir in the cornstarch slurry.
• Cover and allow to cook on high until the soup thickens a bit. About 20 minutes.
• Add salt and pepper as needed.
• Top with more shredded cheese, croutons, sour cream, etc. Serve with rolls.

Freezer Meal Directions:

• Dump the cooked ground beef, vegetables and broth in a 1-gallon freezer safe bag.
• Add the seasonings now if desired or make a note on your freezer label.
• Place the shredded cheese in a sandwich bag and toss that bag in the gallon freezer bag with the broth mixture.
• Make a note on your freezer label you'll need a can of evaporated milk and cornstarch when you're making this recipe.
• Lay flat, label and freeze for up to 3 months.

Freezing Leftovers:

• Freeze the cooled leftovers in portion sized canisters or freezer bags.
• Use within 6 weeks.
• Note: There may be some separation. Just allow to defrost completely and stir well to reincorporate.