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Ingredients
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
Directions
- 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.
- 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.
- 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.
