1 1/2 pounds ground beef

1 medium white onion, peeled and diced

1 garlic clove, minced

6 cups chicken broth

6 cups peeled and diced Russet potatoes

2 cups frozen vegetable mix

3 teaspoons dried basil

3 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese, cubed

 

Fry the ground beef and onions and put in a slow cooker or a soup pot. Fry the garlic and add to the ground beef mixture. Add potatoes, broth, vegetables, basil and parsley. Cook in the slow cooker on low for 6-8 hours, on high for 3-4 hours or simmer on the stove until the potatoes are tender. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta cheese and let it melt, stirring occasionally. When melted completely, spoon into bowls and serve.