Description
A creamy, hearty soup made with ground beef, potatoes, and Velveeta cheese, perfect for chilly evenings.
Ingredients
1 1/2 lbs lean ground beef
1 medium white onion, diced
6 cups chicken broth
1 large garlic clove, minced
6 cups peeled & diced Russet potatoes
2 cups of your favorite frozen vegetables
3 tsp dried basil
2 tsp dried parsley flakes
1 1/2 cups milk
2 tbsp cornstarch
8 oz Velveeta cheese, cubed
Instructions
- Brown the ground beef with the diced onions and minced garlic in a large pot. Cook until the beef is fully browned and the onions are softened, then drain any excess grease.
- Transfer the beef mixture to either a crockpot or stockpot. Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley.
- If using a crockpot, cook on low heat for 6-8 hours, or simmer gently on the stovetop until the potatoes are tender.
- Whisk together the cornstarch and milk in a small bowl, then pour into the soup and stir to combine.
- Add the cubed Velveeta cheese to the soup and stir until fully melted and incorporated.
- Serve the soup hot, garnished with fresh parsley or shredded cheese for extra flavor and color.
Notes
This recipe can be made in a crockpot or on the stovetop.
You can add extra vegetables like carrots, corn, or spinach for more flavor and nutrition.
If you prefer a spicy soup, try adding jalapeños or red pepper flakes.
For a gluten-free version, swap cornstarch with gluten-free flour mix or arrowroot powder.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (crockpot) or 45-60 minutes (stovetop)
- Category: Soup
- Method: Stovetop, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg
