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Ingredients:
- 1 1/2 lbs lean ground beef
- 1 medium white onion, diced
- 1 large garlic clove, minced
- 6 cups chicken broth
- 6 cups peeled & diced Russet potatoes
- 2 cups of your favorite frozen vegetables
- 3 tsp dried basil
- 2 tsp dried parsley flakes
- 1 1/2 cups milk
- 2 tbsp cornstarch
- 8 oz Velveeta cheese, cubed
Instructions:
1. In a skillet, brown the ground beef, onions, and garlic until cooked through. Drain excess grease.
2. Transfer the beef mixture to a crockpot or stockpot.
3. Add potatoes, broth, vegetables, basil, and parsley to the pot.
4. Cook on low for 6-8 hours in the crockpot or simmer on the stove until the potatoes are tender.
5. In a separate bowl, whisk cornstarch into the milk until smooth. Add this mixture to the soup.
6. Stir in the cubed Velveeta cheese