Step 1

Scrub potatoes and pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.

Step 2

Meanwhile brown the ground beef in a large pot until no longer pink. Remove beef from pot to a paper towel lined plate, drain any excess fat. Return pot to stove top over medium heat.

Step 3

Add in butter and melt. Sauté onion, carrots and celery in butter until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook 1 minute, until thickened.

Step 4

Gradually whisk in the chicken broth and milk, then season with salt, garlic salt and black pepper. Bring mixture to a simmer and add back in the ground beef and potatoes.

Step 5

Stir in the Velveeta cheese until melted into soup. Remove soup from heat and stir in the sour cream. Top with any desired toppings and enjoy!