Ingredients:
– 1 1/2 pounds ground beef
– One medium white onion, peeled and cut into cubes
– 1 large garlic clove, minced
– 6 cups chicken broth
– 6 cups russet potatoes, diced
– 2 cups frozen vegetable mix
– 3 teaspoons basil
– 2 teaspoons dried parsley flakes
– 1 1/2 cups milk
– 2 teaspoons cornstarch
– 8 ounces Velveeta cheese, cubed
Directions:
1. In a large skillet, fry the ground beef and onions until the onions soften and the ground meat turns brown. Strain the grease.
2. Fry the garlic until brown. Add the beef mixture to the saucepan or stockpot on the stove.
3. Add potatoes, broth, vegetables, basil, and parsley.
4. Cook in a slow cooker on low for 6-8 hours, over high heat for 3-4 hours, or simmer on the stove until potatoes are tender and beginning to wilt.
5. Whisk the cornstarch with the milk, then whisk into the soup. Add the Velveeta cheese and let it dissolve, stirring occasionally.
6. When the cheese is completely melted, ladle the soup into bowls and serve.
Serve this soul-soothing soup on chilly evenings, letting its comforting aroma fill your home. Whether enjoyed as a standalone meal or paired with crusty bread, this crockpot creation is a testament to the ease and warmth that slow-cooked dishes can bring to the table, making it a comforting addition to your repertoire of go-to recipes.