Creamy Potato & Hamburger Soup

Ingredients
1 1/2 pounds lean ground beef
1 medium white onion peeled and diced
1 large garlic clove minced
6 cups of chicken broth
6 cups of peeled & diced Russet potatoes
2 cups of your favourite 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

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.

**Tips & Tricks for Hamburger Soup**

Make sure to use Russet potatoes as they fall apart and make the soup thicker and tastier! Don’t use red potatoes they will remain in one piece and not add any starch to the soup.

You can use ground chicken as well if you don’t eat ground beef.

Flavor to your liking at the end if you desire, sometimes I prefer more basil in mine.

You don’t have to use the exact mixed vegetables that I do, use vegetables that your family loves! Peas, carrots, green beans, corn, all of these match flavour-wise, just choose what you like.