Meaty Potato Soup

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…

Meaty Potato Soup

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.


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