My mother-in-law gave me her recipe for cheeseburger soup, but I changed it a bit to make it my own. It’s the perfect comfort food for a cozy night.
—Christina Addison, Blanchester, OH
Prep: 20 min. • Cook: 7 hours • Makes: 6 servings (2 1/4 qt.)
1 lb. lean ground beef (90% lean)
1 small onion, chopped
1 3/4 lbs. potatoes (about 3-4 medium), peeled and cut into 1/2-in. pieces
3 cups chicken broth
1 1/2 cups whole milk
2 medium carrots, shredded
1 celery rib, finely chopped
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 pkg. (8 oz.) process cheese (Velveeta), cubed
1/4 cup sour cream
Chopped fresh parsley, optional
1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and the seasonings. Cook, covered, on low 7-9 hours or until vegetables are tender.
2. Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.
Per Serving: 1 1/2 cups equals 300 cal., 15g fat (8g sat. fat), 75mg chol., 949mg sodium, 21g carb. (7g sugars, 2g fiber), 19g pro.