Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 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 (velveeta), cubed
• 1-1/2 cups 2% milk
• 1/2 cup reduced-fat sour cream

Directions

1. 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.
2. 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.
3. Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.