1 diced yellow onion
2lb box Velveeta, cubed
2 cans beef broth
1qt cream or Half-n-Half (Milk will curdle)
1 16oz jar dill pickle slices
Brown onions and hamburger and strain from drippings, putting the meat in a crock pot. Put cubed cheese in and stir together. Mix flour with a bit of beef broth and add to drippings and whisk together until thick and bubbly. Add the remaining beef broth & cream. Bring to a slow boil and pour over meat and cheese in the crock pot. Once the cheese has melted, add ketchup and mustard and simmer in crock pot on low for two hours. Add pickles (juice and all) to the soup and simmer for another 30 minutes.
**Can be made on the stove. Cook on LOW for 30 minutes before adding pickles. Once pickles are added, simmer for 10-15 minutes until soup is heated thoroughly.
**A can of diced tomatoes can be added for variety.
**You can also serve with Shoestring potato chips.