1-Step 1: Brown the Ground Beef Start by heating a 3-quart saucepan over medium-high heat. Add the 1 pound of ground beef and break it up with a wooden spoon or spatula as it cooks. Cook until the beef is fully browned throughout, which should take about 5-7 minutes. Once browned, drain off any excess fat and transfer the meat to a bowl, setting it aside for later.

2-Step 2: Sauté the Vegetables In the same saucepan, add 1 tablespoon of the butter (reserving the remaining 3 tablespoons for the roux). Heat over medium heat until the butter melts and begins to foam slightly. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes to the pan. Sauté this mixture for about 10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. This step is crucial for building flavor – the vegetables release their natural sugars and create a wonderful aromatic base for your soup. Once the vegetables are tender, add the 2 cloves of minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

3-Step 3: Simmer with Broth and Potatoes Now it’s time to bring everything together. Pour in the 3 cups of low sodium chicken broth and add the 4 cups of peeled, diced Yukon gold potatoes along with the cooked ground beef you set aside earlier. Give everything a good stir to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 10-12 minutes. You’ll know it’s ready when the potatoes are tender when pierced with a fork. The potatoes should hold their shape but be easy to cut through.

4-Step 4: Make the Roux for Thickening While the soup simmers, prepare the roux that will give your soup its creamy texture. In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Once melted, add the 1/4 cup of all-purpose flour and whisk constantly for 3-5 minutes. Cook the mixture until it becomes bubbly and develops a light golden color. This cooking time is important – it removes the raw flour taste and helps the roux thicken properly. The mixture should smell slightly nutty when it’s ready.

5-Step 5: Add the Roux and Thicken Carefully add the prepared roux to the simmering soup, whisking continuously to prevent lumps from forming. Bring the soup back to a boil and cook for 2 minutes while stirring constantly. The soup will start to thicken noticeably during this time as the flour activates.

6-Step 6: Add Cheese and Milk Reduce the heat to low before adding the dairy ingredients to prevent scorching. Add the 12 ounces of cubed Mexican-style processed cheese, 1-1/2 cups of milk, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the soup. Stir gently but continuously until the cheese has completely melted and the soup is smooth and creamy. This usually takes about 3-5 minutes. If using shredded cheddar, pepper jack, or Monterey jack instead of processed cheese, the soup will still be delicious but may have a slightly thinner consistency.

7-Step 7: Finish with Sour Cream Remove the saucepan from the heat entirely before adding the 1/4 cup of sour cream or Greek yogurt. This step is essential – adding dairy off the heat prevents curdling and keeps the soup silky smooth. Stir until the sour cream is fully incorporated and the soup has a uniform, creamy appearance.

8-Step 8: Serve and Enjoy Ladle the hot soup into bowls and add your favorite toppings if desired. This recipe makes enough for a crowd – about 6-8 servings depending on bowl size. Serve immediately while hot for the best flavor and texture.