Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces3 cups chicken broth1-1/2 cups whole milk2 medium carrots, shredded1 celery rib, finely chopped1 tablespoon dried parsley flakes1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon pepper1 package (8 ounces) Velveeta, cubed1/4 cup sour creamChopped fresh parsley, optional
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.
