Description

This rich and hearty soup is the perfect comfort food for any day. With tender potatoes, a medley of vegetables, and a creamy, cheesy broth, it’s a crowd-pleaser. You can make this in a crockpot for convenience or simmer it on the stovetop for a quicker meal.

Ingredients

Scale

1 1/2 lbs lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups chicken broth
6 cups Russet potatoes, peeled and diced
2 cups frozen vegetable mix (like carrots, peas, and corn)
3 tsp dried basil
2 tsp dried parsley flakes
1 1/2 cups milk
2 tbsp cornstarch
8 oz Velveeta cheese, cubed

Instructions

1️⃣ Brown the beef and onions:
In a large skillet, heat over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and the onions are softened.

2️⃣ Drain excess grease:
Drain any excess grease from the skillet to prevent the soup from being too oily.

3️⃣ Cook the garlic:
Add the minced garlic to the beef and cook for an additional 1-2 minutes, until fragrant.

4️⃣ Transfer to crockpot or stockpot:
Transfer the beef mixture to a crockpot or large stockpot.

5️⃣ Add potatoes and broth:
Stir in the diced Russet potatoes and chicken broth, making sure everything is well combined.

6️⃣ Add vegetables and spices:
Mix in the frozen vegetable mix, dried basil, and dried parsley flakes.

7️⃣ Cook the soup:

Crockpot method: Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Stovetop method: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 30-40 minutes, or until the potatoes are tender.

8️⃣ Prepare the cornstarch mixture:
In a small bowl, whisk together the milk and cornstarch until smooth.

Notes

Customizations: Add more vegetables like celery or bell peppers to boost the flavor. You can also swap Velveeta for shredded cheddar if you prefer.
Storage: This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Stovetop method: If you’re in a rush, the stovetop method is quicker but just as flavorful