Brown the Beef: In a medium saucepan, heat over medium-high heat. Add ground beef and cook for about 5-7 minutes until browned. Drain excess fat, leaving flavorful bits.

Sauté the Vegetables: Melt 2 tablespoons of butter in the same pan. Add diced onion, carrots, and celery, sauté for 8-10 minutes until softened. Add minced garlic in the last minute.

Combine Ingredients: Pour in chicken broth and return browned beef to the pot. Stir in diced potatoes, bring to boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.

Make the Roux: In a small saucepan, melt another tablespoon of butter. Whisk in 2 tablespoons of flour, cooking for about 2-3 minutes until it turns light golden.

Thicken the Soup: Gradually stir the roux into the soup, cook for another 2-3 minutes until slightly thickened.

Add the Creamy Elements: Lower the heat, stir in Velveeta cheese and milk until cheese melts and the soup is velvety.

Finish with Sour Cream: Remove from heat, gently fold in sour cream until smooth. Serve and enjoy your comforting bowl!