Creamy Potato & Hamburger Soup

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 ½ lb or 680g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Russet potatoes

  Flesh and skin, raw

  6 cup, diced or 900g

• Vegetable beef soup

  Dry, mix, prepared with water

  2 cup 8 fl oz or 506g

• Basil

  Spices, dried

  3 tsp, leaves or 2g

• Parsley

  Spices, dried

  2 tsp or 1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Cornstarch

  2 tbsp or 15g

• Velveeta Cheese

  Pasteurized Prepared - Kraft Foods, Inc.

  8 oz or 227g

Directions

1. In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
2. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
3. Add in the potatoes, broth, vegetables, basil and parsley.
4. 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.
5. 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.
6. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/creamy-potato-hamburger-soup/)

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