Instructions

• In a large pan over medium-high heat, heat 1 tablespoon of the butter. Add the ground beef, finely diced onion, finely diced carrots, dried basil, and dried parsley. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are tender.
• Drain off any excess grease from the pan and return the meat-vegetable mixture to the pan.
• Add both cans of chicken broth (14.5 oz each) and the diced, peeled Yukon Gold potatoes to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes or until the potatoes are tender.
• While the potatoes are cooking, melt the remaining butter in a small saucepan over medium heat. Add the all-purpose flour and whisk continuously to form a smooth paste.
• Slowly whisk the milk into the flour-butter paste until the mixture is smooth and slightly thickened.
• When the potatoes are tender, stir the milk mixture into the soup until fully incorporated.
• Add the Velveeta cheese, salt, and pepper to the soup. Cook over low heat, stirring frequently, until the cheese is completely melted and the soup is smooth.
• Remove the soup from the heat and stir in the sour cream until combined. Serve immediately.