Method
- In a large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is browned. Add the minced garlic and cook for 1 minute more. Drain any excess grease.
- Transfer the beef mixture to a 6-quart slow cooker. Add the cubed potatoes, carrots, celery, beef broth, basil, parsley, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
- Stir in the cubed Velveeta, shredded cheddar cheese, and heavy cream.
- Cover and cook for another 30 minutes on LOW, or until the cheese is completely melted and the soup is creamy. Stir well before serving.
Nutrition
Notes
For the creamiest soup, shred your own cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve with toppings like crumbled bacon, diced pickles, or croutons.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve with toppings like crumbled bacon, diced pickles, or croutons.
