Ingredients
Method
- Cook the ground beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium heat for 6 to 8 minutes until it is no longer pink. Drain the excess grease and set the meat aside.1/2 pound ground beef
- Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onions, dried basil, and dried parsley. Sauté the mixture for about 10 minutes or until the vegetables are tender.4 tablespoons butter, 3/4 cup carrots, 3/4 cup celery, 3/4 cup onion, 1 teaspoon dried basil, 1 teaspoon dried parsley
- Simmer the base: Add the diced potatoes, the cooked ground beef, and the chicken broth to the pot. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 10 to 12 minutes until the potatoes are fork-tender.4 cups potatoes, 1/2 pound ground beef, 3 cups chicken broth
- Thicken with a roux: In a separate small skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and stir continuously for 3 to 5 minutes until the mixture begins to bubble. Slowly whisk this roux into the soup. Bring the soup back to a boil and cook for 2 minutes to thicken.4 tablespoons butter, 1/4 cup all-purpose flour
- Add the dairy: Reduce the heat to low. Stir in the cubed Velveeta, whole milk, salt, and pepper. Once the cheese has completely melted, remove the pot from the heat and stir in the sour cream.1-2 cups Velveeta cheese, 1 1/2 cups whole milk, 3/4 teaspoon salt, 1/4-1/2 teaspoon black pepper, 1/4 cup sour cream
- Garnish and serve: Ladle the soup into bowls and top with onion rings, green onions, and crispy bacon if desired.onion rings, green onions, crumbled bacon
Notes
To ensure the best texture, always remove the soup from the heat before stirring in the sour cream to prevent the dairy from curdling. Waxy potatoes like Yukon Gold or Red potatoes are the best choice as they hold their shape well during the simmering process.