Ingredients :

1 pound ground beef
1 large onion, diced
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
⅛ teaspoon ground mustard
3 medium potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes with green chilis
32 ounces chicken broth
1 cup milk
1 pound (16 ounces) Velveeta processed cheese, cubed
½ cup sour cream
2 tablespoons water
2 tablespoons cornstarch
4 slices bacon, cooked and crumbled for garnish
finely diced pickles, optional garnish

In a large pot or Dutch oven over medium-high heat, cook the ground beef with the onion, garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until beef is no longer pink. Drain any grease if necessary.
Add the cubed potatoes, diced tomatoes with green chilies, chicken broth, and milk to the pot.
Simmer over medium heat until the potatoes are fork-tender (about 15 minutes).
Reduce heat to low. Add Velveeta cheese and sour cream.
In a small bowl, mix together the water and cornstarch. Pour this mixture into the pot and mix the soup until thickened (3-5 minutes).
Serve topped with bacon, chopped pickles, and sesame croutons. (If you want to garnish with sesame bun croutons, rough chop the top of one bun and toast the pieces in a 350°F oven for about 5-10 minutes.)