Ingredients
1 1/2 pounds lean ground beef
1 medium white onion peeled and diced
1 large garlic clove minced
6 cups of chicken broth
6 cups of peeled & diced Russet potatoes
2 cups of your favorite frozen vegetable mix
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed
Instructions
In a large skillet, fry the ground beef and onions until the onions are soft
and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the
crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil, and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on
the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the
Velveeta and let it melt, stirring occasionally. When it’s melted in
completely, spoon into bowls and serve.
ENJOY
