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Makeover Beef & Potato Soup

 Makeover Beef & Potato Soup
Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —SHEILA HOLDERMAN, BERTHOLD, NORTH DAKOTA
10 ServingsPrep: 30 min. Cook: 6-1/2 hours

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

  • 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.
  • 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.
  • Stir in cheese and milk. Cover and cook 30 minutes longer or until

2 of 2

Makeover Beef & Potato Soup (continued)

Directions (continued)

  • cheese is melted. Just before serving, stir in sour cream. Yield: 10
  • servings (3 quarts).
Nutritional Facts: 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.