Whisk: In a separate bowl, whisk the cornstarch into the milk until smooth.
Combine: Slowly whisk the milk mixture into the soup, ensuring it blends evenly without clumping.
6. Add Cheese
Melt: Add the cubed Velveeta cheese to the soup, stirring occasionally until completely melted and the soup is creamy.
Storage and Reheating Tips
Storage:
Cool Completely: Let the soup cool to room temperature before transferring it to airtight containers.
Refrigerate: Store in the refrigerator for up to 3 days.
Freeze: For longer storage, freeze the soup in individual portions for up to 3 months.
Reheating:
Stovetop Method: Reheat the soup in a pot over medium heat, stirring occasionally until warmed through.
Microwave Method: Reheat individual servings in the microwave on high for 2-3 minutes, stirring halfway through.
Helpful Tips for Enhancing the Recipe
Choose Quality Beef: Opt for lean ground beef to keep the soup light and reduce the need for draining excess fat.
Fresh Vegetables: Use fresh, diced vegetables instead of frozen for a crisper texture and enhanced flavor.
Herb Variations: Experiment with different herbs like thyme or rosemary for a unique twist on the flavor profile.
Cheese Options: Substitute Velveeta with sharp cheddar or Monterey Jack for a different cheesy experience.
Richness: Add a splash of heavy cream for an extra-rich and creamy texture.
Crockpot Convenience: Prepare all ingredients the night before and refrigerate. In the morning, just transfer to the crockpot and start cooking.
Flavor Boost: Add a splash of Worcestershire sauce or soy sauce to deepen the flavor profile.
Texture Control: Partially mash some of the potatoes for a thicker, heartier soup.
Popular Questions and Answers
Can I use ground turkey instead of beef?
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