Slow Cooker Brown Jug Soup

1. Start by creating a roux – melt butter in a saucepan over medium heat.  Stir in flour until it starts to turn a golden brown color.
2. Sprinkle in poultry seasoning, sage and salt & pepper.
3. Stir in chicken broth and water. Cook until thickened, about 5 minutes, stirring frequently.
4. Add roux and remaining ingredients except cheese in a 6-Quart slow cooker. Stir to combine.
5. Cover. Cook on Low 10-12 hours, or until vegetables are tender.
6. Just before serving, add cheese. Stir until cheese is melted. Serve.
   (Note: can sub a combination of shredded Cheddar, Monterrey Jack and Colby for the Velveeta.)

Happy Crocking!

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XOXO,

Jenn