Mix all ingredients into freezer bag. Remove
air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking.
Empty bag contents in crockpot. Add 3 cups of
water. Stir. Cover & cook on low for 4-6
hours or until vegetables are fork tender. To
make a roux- In deep saucepan, melt 1/3 cup
butter. Add 2/3 cup flour and stir to combine.
Add 2 cups milk slowly, stirring well. Pour
sauce into crockpot & stir to combine. In a
shaker bottle (or small bowl), add ¼ cup milk &
¼ cup Wildtree Kids Cheez, shake/whisk until
combined. Pour cheese mixture into crockpot
and stir. Add 8 oz sour cream and salt &
pepper to taste, stir. Let simmer 1 hour &
serve. (Add additional milk if too thick).
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