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 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
In a large skillet, cook the ground beef and onions until the onions are soft and the beef is browned. Drain any excess grease.
Add minced garlic to the skillet and cook until browned and fragrant. Transfer the beef mixture to a crockpot or large stockpot.
To the pot, add diced potatoes, chicken broth, frozen vegetables, dried basil, and dried parsley.
If using a crockpot, cook on low for 6-8 hours or on high for 3-4 hours. If using a stockpot, simmer on the stove until the potatoes are tender and slightly dissolved.
In a separate bowl, whisk cornstarch into milk until well combined. Pour this mixture into the soup and stir.
Add the cubed Velveeta cheese to the soup, stirring occasionally until melted completely.
Once the cheese is melted and the soup is creamy, ladle it into bowls and serve hot.
Enjoy your delicious creamy potato and hamburger soup!
