Ingredients
°1 1/2 pounds lean ground beef
°1 medium 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
°Half a cup of milk
°2 tablespoons cornstarch
°8 ounces Velveta cheese, cubed
Preparation
In a large skillet, sauté the ground meat and onion until the onion softens and the ground meat turns brown. Drain the fat.
Sauté the garlic until it turns brown and fragrant. Add the beef mixture to a pot or pot on the stove.
Add potatoes, broth, vegetables, basil and parsley.
Cook on low for 6-8 hours, on high for 3-4 hours, or simmer on the stovetop until the potatoes are tender and starting to wilt.
Whisk the cornstarch into the milk, then whisk it into the soup. Add the velveta and allow to melt, stirring occasionally. When they are completely thawed, put them in bowls and serve.
Enjoy !