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 favourite 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.