Ingredients
1-1/2 pounds lean ground beef (90% lean)3/4 cup chopped onion1/2 cup all-purpose flour2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided5 medium potatoes, peeled and cubed5 medium carrots, chopped3 celery ribs, chopped3 teaspoons dried basil2 teaspoons dried parsley flakes1 teaspoon garlic powder1/2 teaspoon pepper12 ounces reduced-fat process cheese (Velveeta), cubed1-1/2 cups 2% milk1/2 cup reduced-fat sour cream
Preparation
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 until thickened, about 2 minutes.
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 vegetables are tender.
Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.
