Cook the Beef

• In a large pot or Dutch oven, add the ground beef. Cook and crumble it for 6 to 8 minutes until no longer pink. Drain and set aside.

Sauté the Vegetables

• Melt 1 tablespoon of butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and sauté for about 10 minutes until the vegetables are tender.

Simmer the Soup

• Add the potatoes, ground beef, and chicken broth to the pot. Bring to a boil, then reduce heat and cover. Simmer until the potatoes are tender, about 10 to 12 minutes.

Prepare the Roux

• In a separate small pan, melt 3 tablespoons of butter over medium-low heat. Add the flour and stir continuously for about 3 to 5 minutes until the mixture starts to bubble. Stir into the soup and bring it to a boil. Cook for 2 minutes.

Add Cheese and Finish

• Reduce heat to low. Stir in Velveeta, whole milk, salt, and black pepper. Once the cheese melts, remove from heat and stir in sour cream.

Serve and Garnish

• Top with onion rings, green onions, and bacon if desired. Serve warm and enjoy!