Makeover Beef & Potato Soup

Total Time

Prep: 30 min. Cook: 6-1/2 hours


10 servings (3 quarts)

Updated: Sep. 23, 2022
Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota
Makeover Beef & Potato Soup Recipe photo by Taste of Home


  • 1-1/2 pounds lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1/2 cup 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


  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 until thickened, about 2 minutes.
  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 until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

Nutrition Facts

1-1/4 cups: 327 calories, 11g fat (5g saturated fat), 61mg cholesterol, 832mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 25g protein.