Gourmet Creamy Potato and Hamburger Soup

Mike initially expressed skepticism when I mentioned preparing the Creamy Potato & Hamburger Soup; he has this
persistent belief that hamburger doesn’t belong in soups. Despite his reservations, every time ground beef finds
its way into a soup, he ends up loving it.

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 medium white onion, peeled and diced
• 1 large garlic clove, minced
• 6 cups chicken broth
• 6 cups peeled & diced Russet potatoes
• 2 cups your favorite frozen vegetable mix
• 3 teaspoons dried basil
• 2 teaspoons dried parsley flakes
• 1 1/2 cups milk
• 2 tablespoons cornstarch
• 8 ounces Velveeta cheese, cubed

Instructions:

1. In a large skillet, sauté the ground beef and onions until the onions are soft and the beef is browned. Drain
   the grease.
2. Sauté the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
3. Include the potatoes, broth, vegetables, basil, and parsley.
4. Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes
   are tender and starting to dissolve slightly.
5. Whisk the cornstarch into the milk, then incorporate it into the soup. Add the Velveeta and let it melt,
   stirring occasionally. Once fully melted, ladle into bowls and serve.