Slow-Cooker Cheeseburger Soup

Let me start by saying...we didn't cook this in the slow-cooker today because I didn't plan that far ahead of time! It was good none the less...but I'm sure it will be better when done like the recipe.

cooking spray
1 clove of garlic, minced
1 medium uncooked onion, chopped
1 celery stalk, chopped
1 pound 93% lean ground beef
2 Tablespoons all purpose flour
3 cups chicken broth, divided ( I used low sodium, fat free)
1 cup low fat evaporated milk
8 oz low fat cheddar or Colby cheese, cubed
1/2 tsp paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked chips crumbled (optional)

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently until vegetables are tender, about 5-10 minutes. Coat a 3-quart or larger with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up eat with a wooden spoon as it cooks. Pour off any liquid and then add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.

Serving size is 3/4 cup of soup and 3 Tablespoons of chips.

Weight Watcher Points Plus: 5