Creamy Potato and Beef Soup

Ingredients:

• 2 Tbsp olive oil
• 1 pound ground beef
• Kosher salt and ground black pepper
• 1 medium onion, diced
• 4 garlic cloves, minced
• 6 cups of chicken broth
• 6 cups of peeled & diced Russet or red potatoes
• 2 carrots, peeled and sliced
• 2 cups frozen corn, thawed
• 1 Tbsp dried basil
• 1 Tbsp dried parsley
• 2 bay leaves
• 1 1/2 cups milk
• 2 tablespoons cornstarch
• 1 cup shredded cheddar cheese

Directions:

1. Heat the oil in a large stock pot over medium-high heat. Add the ground beef and onions; season with salt and pepper and stir until the onions are soft and the ground beef is browned.
2. Add the garlic, basil, parsley, and bay leaves. Stir until fragrant. About 1 minutes.
3. Add the carrots, potatoes and corn. Season with salt and pepper. Now add the broth. Bring to a boil then cover and reduce heat to low. Simmer for 20 minutes or until potatoes are fork tender.
4. Whisk the cornstarch into the milk, then whisk into the soup. Let soup simmer for another 10 minutes. Remove bay leaves.
5. Stir in the cheese and let it melt. When it has melted in completely, spoon into bowls and serve.