Recipe: Slow Cooker "Philly Cheesesteak" Soup

It's no surprise that Ed and I love our slow cooker.  Why do I love it?  Let me count the ways.

1. On days when it's too hot to stand over the stove, the slow cooker is just about the only way to get a hot meal.
2. It's super simple.  Chop, put in pot, leave for 7 hours.  When we get home, we have a delicious home-cooked meal that we barely even remember preparing.
3. Leftovers.  Without fail, we can get two dinners and two lunches EACH out of our slow cooker meals.

This week we found a "Philly Cheesesteak" soup.  Ed loves cheesesteaks, I love cheese.  It was a perfect match.

The ingredients:

• One red and green pepper
• Medium-sized onion
• Potato
• Garlic
• Butter
• Worchestire sauce
• 4 cups beef brother
• Garlic
• Milk
• 2 lbs. beef (not pictured)
• 1/2 cup shredded mozzarella (not pictured)

You literally put everything but the cheese in the slow cooker and turn it on low for 7 hours.  Once the meat is cooked and tender, add the cheese for a few more minutes. It does not get easier.

The result:

Deliciousness.  (The picture makes it seem a little brown, but I promise it's creamy.  You can always add more vegetables!)