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Ingredients
1 Pound lean ground beef
1/2 Medium white onion, peeled & diced
1 Large garlic clove, minced
4 Cups of chicken broth
4 Cups Russet potatoes, peeled& diced
2 Cups frozen vegetable mix, whatever you like
1 Teaspoon garlic powder
1 1/2 Teaspoons dried basil
1 Teaspoons dried parsley flakes
3/4 Cups milk
2 Tablespoons cornstarch
1/2 Cup sour cream
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 grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot.
Add the potatoes, broth, vegetables, garlic powder, basil and parsley.
Cook on LOW for 6-8 hours or on HIGH for 3 - 4 hours.
Whisk the cornstarch into the milk, then whisk into the soup.
Add the Velveeta and let it melt, stirring occasionally.
When cheese is melted completely add sour cream and mix well, spoon into bowls and serve.