Creamy Hamburger & Veggie Soup

Creamy Hamburger &Veggie Soup

Source: The Kitchen Magpie

Ingredients:

1 1/2 pounds ground beef

1 onion, diced

1/2 teaspoon minced garlic

2 Russet potatoes, peeled and diced

1 12 oz. package frozen mixed vegetables

5 cups broth

3 teaspoons dried basil

2 teaspoons dried parsley

1 1/2 cups milk

2 tablespoons corn starch

8 oz. Velveeta cheese, cubed

sour cream (optional)

Directions:

Brown the ground beef with the onion. Drain off the fat.

Place the beef and onion, garlic, potatoes, vegetables, broth, basil and parsley in a slow cooker. Stir together. Cook on high heat for 4 hours or on low heat for 6-8 hours. The potatoes need to be fork-tender before moving on.

Whisk together the milk and corn starch, then pour it into the soup. Add the Velveeta to the soup and stir. Cover the soup while the Velveeta melts, stirring occasionally. Serve once Velveeta is melted.

You can add 1/2 cup sour cream to the soup or a dollop to each bowl, if desired, for extra creaminess and tang.

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