In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
Cheesy Ranch Potatoes and Sausage
Crispy Cottage Cheese Delights
Dive into Deliciousness: Mastering the Art of Shrimp Fried Rice
How do I remove moisture from the house? 7 simple tricks
I take herring, lavash and prepare an incredibly tasty roll for just a few cents! The first thing that will fly on the holiday table (tasty and simple)
Sweet apple and ladyfinger dumplings in crispy puff pastry
Butterfinger Balls
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
How to fix a bag that’s breaking and make it look like new again
