1 pound ground beef

4 Ts.butter, divided

3/4 C. chopped onion

1/2C. shredded organic non-orange colored carrots

3/4 C. diced celery

¾ C.chopped green and yellow peppers

1 chopped sweet potato (if you prefer)

1 t. dried basil

1 t. dried parsley flakes

2 ts. each salt and pepper

4 Cups chicken broth

4 Cups Velveeta, cubed

1 ¼ C. heavy whipping cream

½ C. sour cream

Brown the beef in large saucepan, adding the onion. Remove and drain the grease. Bring back to a rolling simmer. Add all vegetables to saucepan, chicken broth, and all seasonings. Bring to a boil and continue to boil for 8 minutes. Reduce heat and add Velveeta cheese. Stir until fully creamed and melted. Melt butter and mix with flour. Pour mixture into soup. Add heavy whipping cream and sour cream. Continue to stir and combine. The soup should be at a low simmer until your appropriate eating temperature. Serve and enjoy!

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