Step 1

In a large stockpot or Dutch oven, saute the beef until browned. Drain and set aside.

Step 2

Melt the butter in the stockpot. Add onion, celery, and carrots and saute until softened.

Step 3

Sprinkle the flour over the vegetables and saute 1-2 minutes longer until the flour is browning. Stir in the beef broth, adding a little at a time and stirring to make a smooth broth.

Step 4

Add the potatoes to the pot. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are soft and can easily be pierced with a fork.

Step 5

Add the milk, Velveeta, parsley, and cooked ground beef to the soup and stir, heating until the cheese is melted and the soup is smooth. Season with salt and pepper, to taste.

Step 6

Serve with freshly grated cheddar and crumbled bacon.