1-First, brown the ground beef in a saucepan over medium heat! This step is key because it builds flavor, and you should drain it well to keep the soup from getting greasy. Use 1 pound of ground beef for the best taste. Once done, set it aside and move on.

2-Next, sauté the veggies! In the same pan, use 1 tablespoon of butter to cook the onion, carrots, celery, basil, and parsley until they’re tender. This adds layers of flavor, and you will see how it makes the soup pop. It’s simple and quick, just a few minutes of stirring.

3-Now, add the liquids and simmer! Pour in 3 cups of chicken broth, then toss in the 4 cups of diced potatoes and the cooked beef. Let it simmer for 10-12 minutes until the potatoes soften. You will love how the flavors blend together here, creating that hearty base.

4-Don’t forget the roux! In a separate skillet, melt the remaining 3 tablespoons of butter and whisk in 1/4 cup of flour. Cook it until it’s bubbly, about 3-5 minutes, then stir it into the soup. Bring everything to a boil for 2 minutes, then lower the heat. This thickens the soup perfectly!

5-Finally, mix in the cheese and more! Stir in 2 cups of cheese, 1 1/2 cups of milk, 3/4 teaspoon salt, and 1/4 to 1/2 teaspoon pepper until it’s all melted and smooth. Remove from heat and blend in 1/4 cup sour cream. Serve it hot, and you will love every bite. The whole process takes about 45 minutes total, with 15 minutes prep and 30 minutes cooking!