Beef and Potato Soup

I made this soup last Sunday (when the Packers lost :(  

It is super easy to make using the crock pot! This recipe came from the Taste of Home Healthy Cooking Magazine.

1 1/2 lbs. lean ground beef (90% lean)  We used 1 lb of venison hamburger and it was plenty of meat

3/4 cup chopped onion

1/2 cup all purpose flour

2 cans (14 1/2 oz. each) reduced sodium chicken broth

5 medium potatoes, peeled and cubed

5 medium carrots, chopped

3 celery ribs, chopped

3 tsp. dried basil

2 tsp. dried parsley flakes

1 tsp. garlic powder

1/2 tsp. pepper

12 oz. reduced fat process cheese (Velveeta or I used WalMart brand), cubed

1 1/2 cups 1% milk

1/2 cup reduced fat sour cream

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 for 2 minutes or until thickened.

2. Transfer to a slow cooker. Stir in potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in cheese and milk. Cover, cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream.