Creamy Cheeseburger Soup with Ground Beef and Potatoes

Instructions

1. 1

   In a large saucepan, cook and crumble the ground beef over medium heat until no longer pink, about 6-8 minutes. Drain excess grease and set aside.

2. 2

   In the same saucepan, melt 1 tablespoon of butter over medium heat. Sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender, about 10 minutes.

3. 3

   Add the potatoes, chicken broth, and cooked ground beef to the saucepan. Bring the mixture to a boil, then reduce heat and simmer, covered, until the potatoes are tender, about 10-12 minutes.

4. 4

   In a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook, stirring constantly, until bubbly, about 3-5 minutes.

5. 5

   Add the roux to the soup and bring the mixture to a boil. Cook and stir for 2 minutes.

6. 6

   Reduce heat to low, then stir in the Velveeta cheese, milk, salt, and pepper. Cook until the cheese has melted.

7. 7

   Remove the soup from heat and stir in the sour cream. Serve the soup with optional onion rings and green onions.