Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 medium yellow onion, finely diced
  • 0.75 cup carrots, shredded
  • 0.75 cup celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 3 cups Russet potatoes, peeled and 0.5-inch diced
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1.5 cups whole milk
  • 8 oz Velveeta cheese, cubed
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Heat the olive oil in your Dutch oven over medium high heat. Add the 1 lb ground beef and brown it until no pink remains and it's starting to sizzle. Note: This browning creates the flavor foundation.
  2. Drain the excess grease, but keep 1 tablespoon in the pot for flavor.
  3. Lower the heat to medium and toss in the diced onion, shredded carrots, and diced celery. Sauté for 3–5 minutes until the onions are soft and translucent.
  4. Stir in the basil, parsley, and smoked paprika. Cook for exactly 30 seconds until the spices smell toasted and fragrant.
  5. Pour in the 3 cups of beef broth, Worcestershire sauce, and the 3 cups of diced potatoes. Bring the mixture to a boil.
  6. Reduce the heat to a simmer, cover the pot, and cook for 10–12 minutes until the potatoes are tender when pierced with a fork.
  7. While the soup simmers, melt the butter in a separate small skillet. Whisk in the flour and cook for 1 minute to cook out the raw flour taste.
  8. Slowly whisk in the milk until the mixture is thick, bubbling, and smooth. This is your velvet base.
  9. Stir the thickened milk mixture into the main pot. Add the Velveeta and shredded cheddar. Stir constantly over low heat until the cheese is completely melted and integrated.
  10. Remove the pot from the heat entirely. Fold in the sour cream until the soup is a uniform, creamy pale orange. Season with extra salt and pepper if needed.