Step 1: In skillet
Step 2: Cook ground beef.
Step 3: Drain
Step 4: Set aside.
Step 5: In large stockpot over medium heat, melt
Step 6: 4 Tablespoons butter.
Step 7: Add carrots, celery,and onion
Step 8: And saute until tender, about 10 minutes.
Step 9: Add chicken broth and potatoes
Step 10: Reduce heat to a simmer and cook until potatoes are tender.
Step 11: While they are cooking,
Step 12: Make the roux:
Step 13: In saucepan, melt remaining butter over medium heat. Add flour, salt and pepper.
Step 14: Whisk until bubbly and smooth, about a minute. Slowly add milk, stirring constantly until thickened. Add velveeta and stir until smooth and melted through.
Step 15: Add to broth and veggies.
Step 16: Turn heat to low and add beef back in.
Step 17: Add parsley
Step 18: Stir in sour cream just before serving.
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