In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
GRANDMA’S EASY CABBAGE SOUP: A TASTE OF TRADITION
Crisp and Cool: Crafting Your Perfect Cucumber and Cabbage Salad
My father-in-law doesn’t normally eat this but fell in love with this recipe! Pure deliciousness!
Freezer, the trick to defrost it in 5 minutes: it has never been so easy
People Are Fuming After Jessica Simpson Posts No-Makeup Photo For Her 43rd Birthday
Bars de Ooey Gooey
It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day
I didn’t know this! Super helpful!
SOPAPILLA CHEESECAKE BARS