Cheeseburger Potato Soup

Ingredients : 

• 1 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 1 bag of peas
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter (divided)
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• 1/4 cup all-purpose flour
• 2 cups Velveeta processed cheese (cubed)
  Alternative: 2 cups shredded cheddar cheese
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Instructions : 

1. Begin by browning the ground beef in a large 3-quart saucepan over medium heat. Ensure the meat is thoroughly cooked, breaking it into small crumbles as it browns. Once done, drain the excess grease and set the beef aside.
2. In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, peas, diced celery, parsley flakes, and basil. Sauté these ingredients until they become tender and aromatic. This step helps develop the soup’s foundational flavors.
3. Add the chicken broth, diced potatoes, and the browned beef back into the saucepan. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the soup simmer for 10-12 minutes, or until the potatoes are tender.
4. In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Gradually whisk in the all-purpose flour, stirring constantly. Cook this mixture for 3-5 minutes or until it turns bubbly and golden. This roux will help thicken the soup. Slowly add the roux to the soup, stirring as you pour. Bring the soup back to a gentle boil, cooking and stirring for 2 minutes until it thickens.
5. Reduce the heat to low. Stir in the Velveeta cheese cubes (or shredded cheddar), milk, salt, and pepper. Continue stirring until the cheese is fully melted and the soup is creamy and smooth. Remove the saucepan from heat, then blend in the sour cream for an extra touch of richness.