Instructions
Prep Potatoes:
Pierce potatoes with a fork. Microwave 12-15 mins until tender. Cool, peel, and dice.
Brown the Beef:
In a Dutch oven, cook beef over medium heat until crumbled and no pink remains. Drain fat and set aside.
Sauté Veggies:
Melt butter in the same pot. Add onion, carrots, and celery. Sauté 5-7 mins until softened.
Stir in garlic; cook 30 seconds until fragrant.
Make the Roux:
Sprinkle flour over veggies. Cook 1 min, stirring constantly.
Gradually whisk in broth and milk. Bring to a simmer, stirring until thickened (5 mins).
Combine Ingredients:
Stir in cooked beef, diced potatoes, and Velveeta. Simmer 5-7 mins until cheese melts.
Finish the Soup:
Remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
Serve:
Ladle into bowls. Top with pickles, bacon, and shredded cheese.
Notes
Storage: Refrigerate leftovers (without toppings) airtight for 3 days. Reheat gently on the stove.
Freezing: Freeze soup (sans toppings) up to 3 months. Thaw overnight in fridge before reheating.
Slow Cooker Method: Add all ingredients (except sour cream) to a crockpot. Cook on low 4 hours. Stir in sour cream before serving.
