Creamy Potato & Hamburger


°1 1/2 pound lean ground beef
°1 medium white onion, peeled and cut into cubes
°1 large garlic clove, minced
°6 cups chicken broth
°6 c russet potatoes, peel and cube
°2 cups of your favorite frozen vegetable mix
°3 teaspoons dried basil
°2 teaspoons dried parsley flakes
°1 1/2 cups milk
°2 tablespoons cornstarch
°8 oz cube Velveta cheese


In a large skillet, fry the ground beef and onions until the onions are softened and the beef is brown. Filter the fat.
Fry garlic until brown and fragrant. Add beef mixture to slow cooker or saucepan.
Add potatoes, broth, vegetables, basil and parsley.
Simmer in slow cooker over low heat for 6 to 8 hours, over high heat for 3 to 4 hours, or simmer until potatoes are tender and beginning to wilt just by looking.
Whisk the cornstarch into the milk, then into the soup. Add the pepperoni and let it dissolve, stirring occasionally. When it is completely melted, put it in plates and serve.

Enjoy !