Simmer Soup Base: Return the cooked ground beef to the pot. Stir in the 3 cups low-sodium chicken or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15 minutes.Thicken & Melt Cheese: Stir the refrigerated roux mixture into the soup. Add the 1 (16 oz.) package of cubed Velveeta cheese. Cover the pot and cook for another 15 minutes, or until the cheese is completely melted and the soup is thick and smooth.Serve: Serve the soup hot, topped with the 1 cup grated sharp cheddar cheese and bacon bits if desired.
Enjoy this deliciously rich and cheesy Cowboy Soup!
