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-qt. 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 and cook 30 minutes longer or until
cheese is melted. Just before serving, stir in sour cream. Yield- 10
servings (3 quarts).
Nutrition Facts- 1-1/4 cups equals 327 calories, 11 g fat (5 g
saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g
carbohydrate, 3 g fiber, 25 g protein.
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