Ingredients:

1 1/2 pounds ground beef, lean
1 medium-sized chopped white onion
1 large garlic clove, finely chopped
6 cups chicken broth 6 cups peeled and chopped potatoes Potatoes with a russet skin
2 cups frozen vegetable medley of your choice
3 tbsp. dried basil
2 tablespoons flakes dried parsley
1 and 1/2 cups milk
2 teaspoons cornstarch
8 oz. cubed Velveeta cheese
Instructions:

Ingredients:

1 1/2 pounds ground beef, lean
1 medium-sized chopped white onion
1 large garlic clove, finely chopped
6 cups chicken broth 6 cups peeled and chopped potatoes Potatoes with a russet skin
2 cups frozen vegetable medley of your choice
3 tbsp. dried basil
2 tablespoons flakes dried parsley
1 and 1/2 cups milk
2 teaspoons cornstarch
8 oz. cubed Velveeta cheese
Instructions:

Melt butter in a large skillet over medium heat. Cook, stirring frequently, until the onions are soft and the ground meat is browned. Make sure any surplus grease is drained.

Sauté the minced garlic until fragrant and slightly browned. Then, add this beef-garlic mixture to a large stockpot or crockpot.

To the pot, add the diced potatoes, chicken broth, mixed veggies, dried basil, and parsley flakes.

If using a crockpot, turn it on low and simmer the mixture for 6-8 hours, or high for 3-4 hours. Simmer the mixture in a stockpot on the heat until the potatoes are cooked and starting to break down somewhat.

In a second dish, mix together the cornstarch and milk until smooth. Pour this into the soup and stir thoroughly to incorporate.

Stir in the cubed Velveeta cheese, which will melt into the soup as it melts. Your hearty creamy potato and ground beef soup is ready to serve once the cheese is totally melted and well mixed.

Serve big quantities of this hearty soup in bowls and enjoy! With its exquisite combination of ingredients, this delectable dish is sure to keep you warm and satisfy your taste buds. Good appetite!