Ingredients
- 1 lb ground beef
- ¾ cup onion chopped
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 2 cloves garlic minced
- 4 tbsp butter divided
- 3 cups chicken broth
- 4 cups potatoes peeled and diced (about 1¾ lbs)
- ¼ cup all-purpose flour gluten-free if desired
- 12 oz pepper jack Velveeta cubed
- 1½ cups milk
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ cup sour cream
Instructions
- In a 3-quart saucepan, brown the ground beef over medium-high heat, then drain and set aside.
- In the same saucepan over medium heat, add 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender, about 10 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the chicken broth, diced potatoes, and cooked beef. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes, or until the potatoes are tender.
- In a small skillet, melt the remaining butter. Add the flour and cook for 3-5 minutes, stirring until it’s bubbly. Add this mixture to the soup and bring it to a boil, stirring for 2 minutes.
- Lower the heat, then add the cubed cheese, milk, salt, and pepper. Stir until the cheese is fully melted. Remove from heat and blend in the sour cream before serving.