Creamy Beef and Potato Soup

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 medium white onion, peeled and diced
• 1 large garlic clove, minced
• 6 cups chicken broth
• 6 cups peeled & diced Russet potatoes
• 2 cups 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:

1. In a large skillet, cook the ground beef and onions until the onions are soft and the beef is browned. Drain any excess grease.
2. Fry the minced garlic until it’s browned and aromatic. Add the beef mixture to the crockpot or a stockpot on the stove.
3. Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley to the pot.
4. Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
5. In a separate bowl, whisk the cornstarch into the milk, then pour it into the soup.
6. Add the cubed Velveeta cheese to the soup and let it melt, stirring occasionally. Once fully melted, ladle the soup into bowls and serve.

Enjoy your comforting and hearty Creamy Beef and Potato Soup!