In a large pot or Dutch oven, add the ground beef. Cook and crumble it for 6 to 8 minutes until no longer pink. Drain and set it aside.

Melt 1 tablespoon of butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and sauté for about 10 minutes until the veggies are tender.

Add the potatoes, cooked ground beef, and chicken broth to the pot. Bring the soup to a boil, reduce the heat, and cover it. Let it simmer until the potatoes are tender—about 10 to 12 minutes.

In a separate small pan, melt 3 tablespoons of butter over medium-low heat. Add the flour and stir continuously for about 3 to 5 minutes until it bubbles. Stir this mixture into the soup and bring it back to a boil. Cook for 2 minutes.

Reduce the heat to low. Stir in the Velveeta cheese, whole milk, salt, and black pepper. Once the cheese melts, remove the pot from heat and stir in the sour cream.

Top the soup with onion rings, green onions, and bacon if desired. Serve warm and enjoy!