Creamy Potato & Hamburger Soup

How to make Creamy Potato & Hamburger Soup

1½ pounds ground beef or pork

6 cups peeled diced russet potatoes

1½ cups milk

1 peeled diced white onion

1 minced garlic clove

2 cups frozen mixed vegetables

8 ounces Velveeta cheese in cubes

6 cups chicken broth

2 teaspoons dried parsley flakes

3 teaspoons dried basil

2 tablespoons cornstarch

Cook the beef and onion in a skillet until the beef is browned and the onion is tender.

Drain off and discard any grease, then transfer the beef mixture into a crockpot.

Fry the garlic in the same skillet until golden and then stir this into the beef mixture.

Also add the potatoes, vegetables, broth, parsley, and basil.

Cook for 4 hours on high or 8 hours on low.

If you don’t have a crockpot, you can also simmer this on the stove in a large pot with a lid until the potatoes are tender.

Whisk the milk and cornstarch together, then stir this into the soup along with the Velveeta.

Cover and cook until the Velveeta has melted, then serve the soup hot, perhaps with some warm crusty bread on the side.