Slow-cooker easy, this lightened-up soup is a family tradition at our house after church services.
—SHEILA HOLDERMAN BERTHOLD, ND
PREP: 30 MIN. • COOK: 6 1/2 HOURS • MAKES: 10 SERVINGS (3 QUARTS)
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 the 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 potatoes, carrots, celery, seasonings and the remaining broth. Cover and cook on low for 6-8 hours or until the vegetables are tender.
3. Stir in cheese and milk. Cover and cook 30 minutes longer or until the cheese is melted. Just before serving, stir in sour cream.