1-First Step: Mise en place and prepping ingredients Start by gathering all ingredients and prepping them. Dice 4 cups of peeled Yukon gold potatoes until uniform, chop 3/4 cup onion, shred 3/4 cup carrots, and dice 3/4 cup celery. Cube the 12 ounces of Mexican-style processed cheese if needed. Mince or press 2 garlic cloves. Measure 1 1/2 cups milk and 3 cups low-sodium chicken broth so everything is within arm’s reach when you cook. This preparation makes the cooking steps smooth and quick.

2-Second Step: Brown the ground beef Place a 3-quart saucepan over medium-high heat and add 1 pound of ground beef. Brown, breaking up the meat as it cooks so it crumbles. Cook until no longer pink and you see light browning on the edges, about 6-8 minutes. Drain excess grease and set the beef aside on a plate. Browning the beef first builds flavor through caramelization and improves the finished soup’s depth.

3-Third Step: Sauté the vegetables In the same saucepan, lower heat to medium and add 1 tablespoon butter. Add the chopped onion, shredded carrots, diced celery, 1 teaspoon dried basil, and 1 teaspoon dried parsley flakes. Sauté until vegetables are tender and the onion turns translucent, about 10 minutes. Stir occasionally to prevent sticking and to allow the vegetables to release their natural sweetness.

4-Fourth Step: Add garlic and combine with broth, potatoes, and beef Add the pressed or minced garlic and cook for about 1 minute until fragrant. Pour in 3 cups low-sodium chicken broth, add the 4 cups peeled and diced potatoes, and return the cooked ground beef to the pan. Increase heat to bring the pot to a rolling boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes until the potatoes are fork-tender. This simmer allows the potatoes to absorb flavor while cooking through evenly.

5-Fifth Step: Make a roux for body While the potatoes simmer, melt the remaining 3 tablespoons butter in a small skillet over medium heat. Stir in 1/4 cup all-purpose flour and cook for 3-5 minutes, stirring constantly until the mixture becomes bubbly and has a pale golden color. This cooked roux removes the raw flour taste and will thicken the soup without clumping.

6-Sixth Step: Thicken the soup Carefully whisk the roux into the simmering soup. Bring the mixture back to a gentle boil and cook while stirring for 2 minutes so the flour cooks and the soup thickens uniformly. Keep the heat controlled to avoid scorching the milk and cheese later on.

7-Seventh Step: Add cheese, milk, and seasonings Reduce heat to low and stir in the 12 ounces of cubed Mexican-style processed cheese, 1 1/2 cups milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently and continuously until the cheese melts into a smooth, creamy consistency. If using shredded cheeses like cheddar or Monterey jack, add slowly and stir to prevent clumping. Do not bring to a hard boil once dairy is added.

8-Final Step: Finish with sour cream and serve Remove the soup from heat and blend in 1/4 cup sour cream or Greek yogurt for a tangy, silky finish. Taste and adjust seasoning if needed. Serve immediately topped with optional garnishes like extra shredded cheese, chopped green onions, or crisp bacon bits.