I’m not a huge soup fan. Gasp! I know, I know. Now, that’s not to say that I don’t like any soup. Because, I do. I’m just normally not in the mood for most of them. With that said, this soup lights my fire. It’s like a traditional potato soup (minus a ton of fat and calories) with veggies, cheese, and meat. It’s so hearty and filling – perfect for a cold day. Pair with a toasty grilled cheese sandwich, PJ pants, and a fire – you’ll never want to leave your house…
Servings = 8
Weight Watchers Points+ = 9
- 1 pound lean ground beef
- 1 small onion, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 tsp basil
- 1 tsp parsley
- 4 Tbsp butter (I used margarine)
- 3 cups chicken broth, fat-free
- 4 cups potatoes, peeled and cubed
- 1/4 cup flour
- 1 1/2 cup 2% milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup sour cream, low-fat
- 16 ounces 2% Velveeta cheese, cubed
Brown the ground been in a 3 quart saucepan. Drain and set aside.
In the same saucepan, add 1 Tbsp butter. Add onion, carrots, basil, parsley, and celery. Saute until tender.
Add the broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer 10-12 minutes or until the potatoes are tender.
In a small skillet melt the remaining 3 Tbsp butter. Add the flour. Stir and cook until bubbly, approximately 3 minutes. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce the heat to low.
Stir in the cheese, milk, salt, and pepper. Stir until cheese melts.
Remove from heat and blend in the sour cream.