Tuesday, January 3, 2012

Beef and Potato Soup

This isn't quite the throw in the crock pot and be done with it recipe that I usually use, but it sounded good so I wanted to try it. I'm glad that I did... Both Josh and I loved this soup! It was hearty and perfect on a cold night.

Beef and Potato Soup
(recipe found in Taste of Home Healthy Cooking)

1 1/2 pounds lean ground beef
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, cubed (velveeta)
1 1/2 cups milk
1/2 cup reduced fat sour cream

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 for 2 minutes or until thickened. Transfer to a 5 quart slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in cheese and milk. Cover; cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream.

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