*ingredients:
°1 1/2 pound 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:
Step 1: In a large skillet, sauté the minced meat and onion until the onion softens and the minced meat turns brown. Drain the grease.
Step 2: Sauté the garlic until it turns brown and fragrant. Add the beef mixture to a saucepan or stock pot on the stovetop.
Step3: Add potatoes, broth, vegetables, basil, and parsley.
Step4: Cook in a low saucepan for 6-8 hours, on high 3-4, or simmer on the stovetop until the potatoes are tender and beginning to wilt.
Step 5: Whisk the cornstarch into the milk, then whisk into the soup. Add the velveta and let it melt, stirring occasionally. When they are completely thawed, put them in bowls and serve.
Enjoy !
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