Ingredients

The following ingredients have 4 Servings
  • ½ pound ground beef
  • 8 tablespoons butter (divided)
  • ½ large onion (chopped)
  • ¾ cup carrot (chopped or shredded)
  • ¾ cup celery (finely chopped)
  • 4 garlic cloves (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups chicken broth
  • 4 medium potatoes (peeled and cubed)
  • ¼ cup flour
  • 1 ½ cups milk
  • 4 ounces Velveeta (cubed)
  • 8 ounces cheddar cheese (shredded)
  • Salt & pepper to taste

Instruction

  • In a large stockpot, melt 4 tablespoons of butter over medium heat. Add carrots, celery, onion, garlic, basil, and parsley. Allow to cook until onions are translucent, about 10 minutes.
  • While the vegetables are cooking, brown ground beef in a medium skillet over medium-high heat. Continue until cooked through, drain, and set aside.
  • When the vegetables are ready, add chicken broth, potatoes, and beef. Bring mixture to a boil. Reduce heat, cover, and allow to simmer until potatoes are soft, about 15 minutes.
  • Meanwhile, in a medium saucepan, melt the remaining butter over medium heat.
  • Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
  • Slowly add the milk, about a 1/4 cup at a time, stirring to prevent lumps.
  • Allow the mixture to heat through, then add Velveeta and shredded cheese. Stir until cheese is melted and incorporated.
  • Add cheese mixture to soup mixture, and stir to combine.
  • Add salt and pepper to taste and garnish with desired toppings such as bacon or green onions.