Step 1

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.

Step 2

Add the cubed potatoes, diced tomatoes with green chilies, chicken broth, and milk to the pot.

Step 3

Simmer over medium heat until the potatoes are fork-tender (about 15 minutes).

Step 4

Reduce heat to low. Add Velveeta cheese and sour cream.

Step 5

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).

Step 6

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.)