1 small onion (chopped)
1 celery rib (chopped)
1 clove garlic (minced)
4 tablespoons butter (divided)
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 (8 ounces) package cream cheese (cubed and softened)
2 cups shredded Velveeta cheese
1 piece of smoked bacon, crumbled
In a crock pot, add the garlic, onion, celery to the broth. Season the broth with salt, pepper, garlic powder, and 2 tablespoons of the butter. Once the butter is melted taste your broth see if it needs to be adjusted with the seasonings. Let it cook on low for about 4 hours. After 4 hours, add the cream cheese to the slow cooker. Add the bacon at this point as well, so the smokey taste of it can go into the broth. Let the soup cook for another hour. Melt the other 2 tablespoons of butter and mix the flour with it. You want to form a paste. After about an hour of cooking the cream cheese into the broth. Mix it up well. There will be cream cheese floaties. Best to push those up against the wall of the slow cooker with back the spoon. It helps blend it into the soup better. Then Mix the flour paste into the soup. Then cook the soup for another hour.