Creamy Hamburger 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 and 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 beef is browned. Drain the grease.
Fry the garlic until browned and fragrant, then add the beef mixture to a crockpot or stockpot.
Add the potatoes, broth, vegetables, basil, and parsley to the pot.
Cook in the crockpot on low for 6-8 hours or on high for 3-4 hours, or simmer on the stove until the potatoes are tender and slightly dissolving.
Whisk the cornstarch into the milk, then stir it into the soup. Add the Velveeta and allow it to melt, stirring occasionally.
Once fully melted and creamy, serve the soup in bowls and enjoy!