I am a fan of Stephanie O'Dea and will frequently refer to her cookbooks for my slow cooker needs. This is a soup that served with a salad and rolls makes a light dinner that is incredibly tasty to boot. Not to heavy on the meat and with bits of potatoes, onions and red peppers. I love that it makes just enough for dinner without a ton of leftovers.
So, here we go!:
Ingredients:
1/2 lb lean ground beef
1 qt chicken broth
1 teaspoon jarred garlic
1/4 cup chopped onion
1 red pepper seeded and chopped
2 potatoes, cut into 1 inch cubes
1 cup low fat (less than 2%) milk
12 ounces Velveeta cheese, cubed (I used the Velveeta light)
Hot sauce to taste, optional
Bacon, optional
Directions:
1) Brown the ground beef. Drain any fat.
2) In a 4qt slow cooker, place the ground beef and the next 5 ingredients. Cook on low for 4-6 hours or until potatoes are tender.
4) Garnish with hot sauce and crumbled bacon
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