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- In a large skillet, fry ground beef and onions until the beef is browned and the onions are soft. Drain grease.
- Add garlic and fry until browned and fragrant. Transfer beef mixture to a crockpot or a stockpot on the stove.
- Add potatoes, broth, vegetables, basil, and parsley.
- Crockpot: Cook on low for 6-8 hours or high for 3-4 hours.
- Stovetop: Simmer until potatoes are tender and slightly dissolving.
- Whisk cornstarch into milk, then whisk into the soup. Add Velveeta cheese and stir occasionally until melted.
- Serve hot.
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