Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 3 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup carrots, shredded
  • 1 cup celery, diced
  • 3 cups low-sodium chicken broth
  • 12 oz evaporated fat-free milk
  • 8 oz low-fat Velveeta or sharp cheddar cheese, cubed
  • 1 tbsp cornstarch

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onions until the beef is no longer pink. Add the minced garlic, dried basil, and black pepper, sautéing for another 60 seconds until fragrant.
  2. Drain any excess fat from the skillet and transfer the beef mixture to a 6-quart slow cooker.
  3. Add the diced Yukon Gold potatoes, shredded carrots, diced celery, and chicken broth to the slow cooker. Stir to combine.
  4. Cover and cook on Low for 6 hours until the potatoes are tender.
  5. In a small bowl, whisk together the evaporated fat-free milk and cornstarch until smooth.
  6. Stir the milk mixture and the cubed cheese into the slow cooker. Cover and cook for an additional 20 minutes, or until the cheese is completely melted and the soup has thickened to a velvety consistency.