Ingredients
1 1/2 pounds lean ground beef 1 medium peeled and sliced white onion 1 large garlic clove minced6 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 Recipe for How To Make Hamburger Soup
Fry the ground beef and onions in a large skillet until the onions are tender and the ground beef is browned. Remove the grease.
Fry the garlic until it is golden and aromatic. Fill the crockpot or stockpot halfway with the beef mixture.
Combine the potatoes, broth, veggies, basil, and parsley in a mixing bowl.
Cook on low for 6-8 hours, high for 3-4 hours, or simmer on the stove until the potatoes are soft and beginning to dissolve slightly.
Whisk the cornstarch into the milk before adding it to the soup. Allow the Velveeta to melt, stirring occasionally. When it’s completely melted in, scoop it into bowls and serve.
