Ingredients
Scale
- 1 pound ground beef
- ¾ cup onion finely diced
- ¼ cup carrots finely diced
- ½ teaspoon dried basil
- ½ teaspoon dried parsley flakes
- 4 Tablespoons butter divided
- 2 cans chicken broth (14.5 oz each)
- 4 cups Yukon gold potatoes peeled and diced
- ¼ cup all-purpose flour
- 2 cups Velveeta cheese (16 oz)
- 1 ½ cups milk
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup sour cream
Instructions
- In a large pan, brown the ground beef with the diced onion and carrots, along with dried basil and parsley in 1 tablespoon of butter until the vegetables are tender and the beef is browned. Drain any excess grease.
- Add the chicken broth and diced potatoes to the meat mixture. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
- While the potatoes are cooking, melt the remaining butter in a small saucepan. Add the flour and continuously whisk until a paste forms. Slowly whisk in milk until the mixture is smooth and thick.
- Once the potatoes are tender, stir in the milk mixture until fully combined. Then add the Velveeta cheese, salt, and pepper. Cook on low, stirring until the cheese melts. Remove from heat and mix in the sour cream.
- Garnish as desired and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more vegetables like bell peppers for extra flavor.
For a spicier kick, add some hot sauce or jalapeños to the soup.
This soup can be stored in the fridge for 3-4 days; reheat slowly on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 91mg