*ingredients
°1 1/2 pounds lean ground beef
°1 medium-sized white onion, peeled and diced
°1 large garlic clove, minced
°6 cups of chicken broth
°6 cups russet potatoes, peeled and diced
°2 cups of your favorite frozen vegetable mix
°3 teaspoons dried basil
°2 teaspoons dried parsley flakes
°1 1/2 cups of milk
°2 tablespoons of cornstarch
°8 ounces cubed velveteta cheese
*Directions
In a large skillet, sauté the minced meat and onion until the onion softens and the minced meat turns brown. Drain the grease.
Fry the garlic until it turns brown and fragrant. Add the beef mixture to a saucepan or stock pot on the stovetop.
Add potatoes, broth, vegetables, basil, and parsley.
Cook on low for 6-8 hours, on high for 3-4, or simmer on the stovetop until potatoes are tender and beginning to wilt.
Whisk cornstarch into the milk, then whisk to the soup. Adding velveta and let it melt, stir occasionally. When they are completely thawed, put them in bowls and serve.
Enjoy !
