1 pound lean ground beef
24 ounces frozen vegetables (onions, bell peppers and celery)
2 cans (15 oz.) Libby’s Sliced White Potatoes, drained
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
4 cups beef broth
2 cups milk, divided
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons cornstarch
4 ounces shredded cheddar cheese, divided
scallions/green onions, parsley, crumbled bacon, sliced tomatoes (optional toppings)
1. In large pot, add ground beef and frozen vegetables. Cook over medium-high for about 10 minutes until beef is brown, stirring occasionally. Drain off grease if needed.
2. Stir in potatoes, corn, broth, 1 1/2 cups milk, garlic powder and pepper. Reduce heat, simmer 15 minutes.
4. In small cup, whisk together remaining 1/2 cup milk and cornstarch. Pour into pot and mix well. Stir in 2 ounces cheese. Cook for 10 minutes until soup has thickened. Serve with extra cheese, chopped green onions, parsley, crumbled bacon and/or sliced tomatoes.