Step 1: Brown the beef

Start by browning the ground beef in a large pot over medium heat. This should take about 6-8 minutes. Make sure to break up the beef as it cooks so you don’t end up with large clumps. Once it’s fully cooked and no longer pink, drain any excess fat and set the beef aside. This keeps the soup from getting greasy.

Step 2: Sauté the veggies

In the same pot, melt 1 tablespoon of butter. Toss in your diced carrots, celery, and onions, along with the dried basil and parsley. Cook these for about 10 minutes, stirring occasionally. You’ll know they’re ready when the carrots are soft and the onions start to look translucent.

Step 3: Add the potatoes and beef

Once your veggies are tender, add the diced potatoes, cooked beef, and chicken broth to the pot. Give everything a good stir, then bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.

Step 4: Make the roux

While the soup simmers, grab your small saucepan and melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and stir continuously for about 3-5 minutes. You’re looking for a bubbly, slightly golden mixture—this is what thickens the soup. Pour the roux into your soup pot, stir, and bring the soup to a gentle boil for 2 minutes.

Step 5: Add the cheese and milk

Reduce the heat to low and stir in the Velveeta cubes, milk, salt, and pepper. Keep stirring until the cheese is completely melted. You’ll see the soup start to transform into a creamy, cheesy dream!

Step 6: Finish with sour cream

Once everything is melted and blended, remove the pot from the heat and stir in the sour cream. This adds a nice tang and brings all the flavors together.