Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook and crumble the ground beef for 6 to 8 minutes until no longer pink. Drain and set aside.
- 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.
- Add the potatoes, ground beef, and chicken broth to the pot. Bring to a boil, reduce the heat, cover, and simmer until the potatoes are tender, about 10 to 12 minutes.
- In a separate small pan, melt 3 tablespoons of butter on medium-low heat. Add the flour and stir continuously for 3 to 5 minutes until bubbling. Stir it into the soup and bring to a boil. Cook for 2 minutes.
- Reduce heat to low. Stir in the Velveeta cheese, whole milk, salt, and black pepper. Once the cheese melts, remove from heat and stir in sour cream.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 22gFat: 25gSaturated Fat: 12gCholesterol: 75mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Notes
This recipe is loved for its ease and irresistible flavor. A dish that will impress your cooking skills!
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