Serves: 6
  • 1 pound lean ground beef
  • ½ medium onion, finely diced
  • ½ teaspoon minced garlic
  • 1.5 pound bag Little Potatoes, quartered
  • 1 heaping cup matchstick cut carrots (or finely dice one large carrot)
  • 1 celery stalk, finely chopped
  • 5 cups chicken broth
  • ½ teaspoon salt
  • 2 cups low fat milk
  • ¼ cup all purpose flour
  • 1½ cups shredded cheddar cheese
  1. In a medium skillet over medium high heat, cook ground beef and onion until beef is browned. Add garlic and cook 1 minute. Place beef in the slow cooker.
  2. Add potatoes, carrots, celery, chicken broth and salt and cook on low for 8 hours or high for 4 hours, until potatoes and carrots are tender.
  3. In a medium bowl, whisk together milk and flour. Stir into the slow cooker, cover, and cook for another 30 minutes until soup has thickened slightly (it will continue to thicken as it cools). Stir in the shredded cheese and serve.
You can prep the soup ahead by adding the cooked ground beef and onions, along with potatoes, carrots and celery to the slow cooker the night before and storing in the fridge. In the morning, simple add the broth and start the slow cooker!
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
Serving size: ⅙ Calories: 424 Fat: 18g Carbohydrates: 26g Sugar: 7gFiber: 3g Protein: 29g
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