Ingredients:
1 1/2 pounds of lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups of chicken broth
6 cups of peeled and diced Russet potatoes
2 cups of your favorite frozen vegetable mix
3 teaspoons of dried basil
2 teaspoons of dried parsley flakes
1 1/2 cups of milk
2 tablespoons of cornstarch
8 ounces of cubed Velveeta cheese
Instructions:
In a large skillet, cook the ground beef and onions until the onions are soft and the ground beef is browned. Drain the grease.
Add the minced garlic to the skillet and cook until it becomes fragrant and lightly browned. Transfer the beef mixture to a crockpot or stockpot.
Add the potatoes, chicken broth, frozen vegetables, dried basil, and dried parsley to the crockpot or stockpot.
If using a crockpot, cook on low for 6-8 hours or on high for 3-4 hours. If using a stovetop, simmer until the potatoes are tender and slightly dissolved.
In a separate bowl, whisk the cornstarch into the milk until well combined. Then, whisk this mixture into the soup.
Add the cubed Velveeta cheese to the soup and stir occasionally until melted completely.
Once the cheese has melted, ladle the soup into bowls and serve.
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