Makeover Beef & Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. âSHEILA HOLDERMAN, BERTHOLD, NORTH DAKOTA Ingredients:
1-1/2 pounds lean ground beef (90% lean) |
3/4 cup chopped onion |
1/2 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided |
5 medium potatoes, peeled and cubed |
5 medium carrots, chopped |
3 celery ribs, chopped |
3 teaspoons dried basil |
2 teaspoons dried parsley flakes |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
12 ounces reduced-fat process cheese (velveeta), cubed |
1-1/2 cups 2% milk |
1/2 cup reduced-fat sour cream |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.
3. Stir in cheese and milk. Cover and cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream. Yield: 10 servings (3 quarts).
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