– 1poundground beef – 2tablespoonscanola oilor vegetable oil – 2tablespoonsbutter – 1medium onionfinely diced – 4clovesgarlicminced – 1cupshredded carrot – 1cupdiced celery – 1teaspoondried parsley flake – 1teaspoondried basil – 1/2teaspoondried thyme – 1teaspoonpaprikaor smoked paprika for more flavor – 1/4teaspoonsalt – 1/4teaspoonground black pepper – 2poundspotatoespeeled and cubed – 3cupschicken brothmore if needed – 1/2cupsour creamoptional Cheese sauce: – 1/4cupall-purpose flour – 4tablespoonsbutter – 2cupscreamor whole milk – 1poundVelveeta process cheese – 2cupscheddar cheeseshredded
Melt 2 tablespoons butter in the same pot over medium heat. Add diced onion and cook 1 minute.Stir in garlic, carrots, celery, basil, parsley, thyme, paprika, salt, and black pepper. Stir and sauté 8-10 minutes to soften vegetables.
Add cubed Velveeta and melt over low heat. Mix with shredded cheddar cheese until melted.
Add ingredients to soup and boil. Cook/stir 2 minutes. Salt & pepper to taste.
Mix sour cream after cooling. If soup is too thick, add cream/milk/broth slowly. Add extra cheddar and toppings.