makeover beef & potato soup

ingredients
1-1/2 lbs lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
5 medium potatoes, 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), cubes
1-1/2 cups 2% milk
1/2 cup reduce-fat sour cream

directions
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.

Transfer to a 5-quart slow cooker.  Stir in the 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.

(tasteofhome.com/healthycooking  --  Slow-cooker easy, this coup is a Christmas Eve tradition after church services. -Sheila Hoderman-Berthold, N. Dakota)