1 1/2 pound of lean ground beef
1 medium white onion, peeled and diced
1 large clove of garlic, chopped
6 cups chicken broth
6 cups of peeled and diced Russet potatoes
2 cups of your favourite frozen vegetable mix
3 teaspoons of dried basil
2 teaspoons of dried parsley flakes
1 1/2 cups of milk
2 tablespoons cornstarch
8 ounces of cubed Velveeta cheese
In a large skillet, fry ground beef and onions until onions are tender and ground beef is browned. Drain off the fat.
Sauté garlic until brown and fragrant. Add the beef mixture to the slow cooker or stovetop pot.
Add the potatoes, broth, vegetables, basil and parsley.
Cook in the slow cooker over low heat for 6 to 8 hours, over high heat for 3 to 4 hours, or simmer over the heat until the potatoes are tender and begin to dissolve on sight.
Whisk the cornstarch into the milk and then into the soup. Add the Velveeta and let it melt, stirring occasionally. When it is completely melted, spoon it into bowls and serve.