My wife made this for dinner.
Ingredients:
1 1/2 lb ground beef
1 medium-sized white onion, peeled and diced
1 large minced garlic clove
6 cups chicken broth
6 cups of Russet potatoes peeled and diced
2 cups of your favorite frozen vegetable mix
3 tablespoons dried basil
2 teaspoons chopped parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed
Instructions:
Fry the ground beef, onions and oil in a large skillet until they are tender and the beef is browned. Drain any grease.
Sauté the garlic in olive oil until golden and fragrant. The beef mixture should be added to a crockpot, or stockpot on the stove.
Add the broth, potatoes, vegetables, basil, and parsley.
The crockpot can be used on low for 6-8 hours or on high for 3-4 hours. Or, you can simmer the potatoes on the stove until they are tender and begin to dissolve.
Mix the cornstarch and milk together, then add it to the soup. Let the Velveeta melt in the soup, stirring every now and again. Once it has melted completely, scoop into bowls.
Ingredients:
1 1/2 lb ground beef
1 medium-sized white onion, peeled and diced
1 large minced garlic clove
6 cups chicken broth
6 cups of Russet potatoes peeled and diced
2 cups of your favorite frozen vegetable mix
3 tablespoons dried basil
2 teaspoons chopped parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed
Instructions:
Fry the ground beef, onions and oil in a large skillet until they are tender and the beef is browned. Drain any grease.
Sauté the garlic in olive oil until golden and fragrant. The beef mixture should be added to a crockpot, or stockpot on the stove.
Add the broth, potatoes, vegetables, basil, and parsley.
The crockpot can be used on low for 6-8 hours or on high for 3-4 hours. Or, you can simmer the potatoes on the stove until they are tender and begin to dissolve.
Mix the cornstarch and milk together, then add it to the soup. Let the Velveeta melt in the soup, stirring every now and again. Once it has melted completely, scoop into bowls.
