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.
Grandma’s Delicious Chicken Roll-Up
Savor the Flavor: Baked Chicken Salad Pie Recipe
We’re hooked! This will be the third time we’re making this dish this week
Oreo Pancakes with Cream Cheese Drizzle
Father Got Mad When Mom Painted Instead of Doing Chores – What I Saw in Her House after the Divorce Made Me Gasp
Gordon Ramsay Throws Tim Walz Out of Hell’s Kitchen: “Don’t Come Back Here You Woke Creep”
CRAB SEAFOOD SALAD
Corn on the Cob in the Oven
Cruffin Recipe {Vegan Croissant Muffin Recipe}