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 until melted and well incorporated.
7. Once done, serve and enjoy!