‹ Back to Makeover Beef & Potato Soup

Print Options

Makeover Beef Potato Soup Exps97612 Thhc2238741a07 26 5bc Rms 2

Makeover Beef & Potato Soup

TOTAL TIME: Prep: 30 min. Cook: 6-1/2 hours YIELD: 10 servings (3 quarts).
Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota

Ingredients

  • 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

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 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.

© 2024 RDA Enthusiast Brands, LLC