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1 1/2 lb lean ground beef

3/4 C chopped onion

1/2 C all purpose flour

2 cans (14.5oz each) chicken broth divided

5 medium potatoes peeled and cubed

5 medium carrots chopped

3 celery ribs chopped

3 t dried basil

2 t dried parsley

1 t garlic powder

1/2 t pepper

12oz Velveeta cheese cubed

1 1/2 C milk

1/2 C sour cream

Beef & Potato soup


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can of broth until smooth. Add to 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 the potatoes, carrots, celery, seasonings, and remaining broth. Cover and cook on low for 6-8 hours or until the veggies are tender.
  3. Stir in the cheese and milk. Cover and cook for 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream.