Creamy Hamburger & Potato Delight This hearty soup combines lean ground beef, tender potatoes, and creamy Velveeta cheese for a comforting meal perfect for any occasion. Ingredients 1 1/2 pounds lean ground beef 1 medium white onion, peeled and diced 1 large garlic clove, minced 6 cups chicken broth 6 cups peeled and diced Russet potatoes 2 cups frozen vegetable mix 3 teaspoons dried basil 2 teaspoons dried parsley flakes 1 1/2 cups milk 2 tablespoons cornstarch 8 ounces Velveeta cheese, cubed Instructions Brown Ground Beef: In a large skillet over medium-high heat, brown 1 1/2 pounds of ground beef along with the diced onion for 6-8 minutes until the beef is fully browned and the onions are softened. Drain Grease: Remove excess grease from the skillet to keep the soup from becoming too greasy. Cook Garlic: Add the minced garlic clove to the skillet and cook for 1-2 minutes until it becomes fragrant. Transfer to Crockpot: Move the beef mixture to a crockpot or stockpot. Add Potatoes and Broth: Incorporate 6 cups of diced Russet potatoes and 6 cups of chicken broth into the crockpot or stockpot. Add Vegetables and Spices: Mix in 2 cups of frozen vegetable blend, 3 teaspoons of dried basil, and 2 teaspoons of dried parsley flakes. Crockpot Cooking: Set the crockpot on low for 6-8 hours or high for 3-4 hours until the potatoes are tender. Stovetop Cooking: If using a stovetop, bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes until the potatoes are tender. Prepare Cornstarch Mixture: In a small bowl, whisk together 2 tablespoons of cornstarch with 1 1/2 cups of milk until smooth. Thicken Soup: Gradually stir the cornstarch mixture into the soup to thicken. Add Velveeta Cheese: Fold in 8 ounces of cubed Velveeta cheese until it melts and the soup is creamy and smooth. Serve: Ladle the soup into bowls, garnish with parsley if desired, and serve hot.
