1 1/2 pounds of lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups of chicken broth
6 cups of peeled & diced Russet potatoes
2 cups of your favorite frozen vegetable mix
3 teaspoons of dried basil
2 teaspoons of dried parsley flakes
1 1/2 cups of milk
2 tablespoons of cornstarch
8 ounces of Velveeta cheese, cubed


In a large skillet, brown the ground beef and onions until the onions are tender and the beef is nicely browned. Be sure to drain any excess grease.
Add the minced garlic and sauté until it turns fragrant and golden brown. Combine this flavorful mixture with your crockpot or stockpot.
Toss in the diced potatoes, chicken broth, frozen veggies, dried basil, and parsley.
If you’re using a crockpot, cook on low for 6-8 hours, or on high for 3-4 hours. On the stovetop, simmer until the potatoes are tender and slightly dissolved.
Prepare a velvety mixture by whisking together the cornstarch and milk. Gradually incorporate it into the soup. Add the cubed Velveeta cheese and stir occasionally until it melts completely.
Once the cheese has melded seamlessly into the soup, serve this culinary delight in bowls and watch as Mike’s doubts transform into pure satisfaction.

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