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Creamy Ground Beef & Potato Soup

Name: Creamy Ground Beef & Potato Soup
Prep time: 20 min
Cook time: 7 h
Total time: 27 min
Yield: 8
Cuisine: American/Classic
Ingredients: 1 1/2 LBS Laura's Lean Ground Beef; 1 Medium white onionpeeled, diced; 1 Clove Garlicminced; 6 Cups Chicken broth; 6 Cups Russet potatoespeeled, diced; 2 Cups Frozen vegetable mix; 3 TSPS Dried basil; 2 TSPS Dried parsley flakes; 1 1/2 Cups Milk; 2 TBSPS Cornstarch; 8 OZS Velveeta cheesecubed

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Ingredients

1 1/2 lbs Laura's Lean Ground Beef
1 Medium white onion (peeled, diced)
1 clove Garlic (minced)
6 cups Chicken broth
6 cups Russet potatoes (peeled, diced)
2 cups Frozen vegetable mix
3 tsps Dried basil
2 tsps Dried parsley flakes
1 1/2 cups Milk
2 tbsps Cornstarch
8 ozs Velveeta cheese (cubed)

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 7 Hours
Total Time: 440 Minutes

Serving size based on 1 cup (242g)

Preparation

1. In a large skillet, fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.

2. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

3. Add in the potatoes, broth, vegetables, basil, and parsley.

4. Cook in the slow cooker or 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.

5. 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.