Instructions:
- Brown the Beef and Onions:
- In a large skillet, cook the ground beef and diced onions over medium heat until the beef is browned and the onions are soft. Drain the excess grease.
- Add Garlic:
- Add the minced garlic to the skillet and cook until browned and fragrant. Transfer the beef mixture to a crockpot or a large stockpot on the stove.
- Combine Ingredients:
- Add the peeled and diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley flakes to the pot. Stir well to combine.
- Cooking Options:
- Crockpot: Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and beginning to slightly dissolve.
- Stovetop: Simmer the soup over medium-low heat until the potatoes are tender and starting to dissolve slightly, stirring occasionally.
- Thicken the Soup:
- In a separate bowl, whisk the cornstarch into the milk until smooth. Gradually add this mixture to the soup, stirring constantly.
- Add Cheese:
- Add the cubed Velveeta cheese to the soup. Stir occasionally until the cheese is fully melted and the soup is creamy and smooth.
- Serve:
- Once the cheese is melted and the soup is well-combined, ladle it into bowls. Serve hot and enjoy!