Makeover Beef Potato Soup Recipes

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MAKEOVER BEEF & POTATO SOUP



Makeover Beef & Potato Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h

Yield 10 servings (3 quarts).

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 327 calories, Fat 11g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

MAKEOVER POTATO CHEESE SOUP



Makeover Potato Cheese Soup image

This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!-Bethany Thayer, Troutville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

4 cups water
2-1/2 cups reduced-sodium chicken broth or vegetable broth
5 cups diced peeled potatoes
2 large carrots, finely chopped
1 large onion, finely chopped
2 tablespoons sodium-free chicken bouillon granules or 3 vegetable bouillon cubes
2 celery ribs, finely chopped
1 large sweet red pepper, finely chopped
4 ounces reduced-fat process cheese (Velveeta), cubed
1/3 cup reduced-fat mayonnaise
2 cups shredded reduced-fat cheddar cheese
1/2 cup reduced-fat Swiss cheese
1/4 cup mashed potato flakes
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 10 minutes or until tender. Reduce heat to low. stir in process cheese and mayonnaise until blended. add cheddar and Swiss cheeses; stir until melted. Stir in the potato flakes and pepper. Remove from the heat; let stand for 15 minutes.

Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

MAKEOVER BEEF & POTATO SOUP



Makeover Beef & Potato Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h

Yield 10 servings (3 quarts).

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 327 calories, Fat 11g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

POTATO SOUP WITH GROUND BEEF



Potato Soup with Ground Beef image

Warm and hearty comfort food. My family of 9, (yes, 9) loves this potato soup with ground beef. One of the few meals the entire family can agree upon and fits within our food allergies. Great on a cold day.

Provided by Robert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
2 tablespoons all-purpose flour
2 ½ pounds Yukon Gold potatoes, peeled and chopped
¼ cup unsalted butter
1 bunch celery, chopped
1 medium onion, chopped
1 pint heavy cream
1 cup whole milk
1 cup water
1 pinch fennel seeds, or to taste
salt and ground white pepper to taste
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour.
  • While meat is browning, rinse starch from potatoes and keep in water until needed.
  • Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.

Nutrition Facts : Calories 775.8 calories, Carbohydrate 44.6 g, Cholesterol 210.2 mg, Fat 54.4 g, Fiber 4.7 g, Protein 28.6 g, SaturatedFat 30.6 g, Sodium 260.5 mg, Sugar 4.2 g

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