In a large pot or Dutch oven, over medium heat, add the ground beef.
Cook and crumble the beef for 6 to 8 minutes until no longer pink; drain and set aside.
Melt 1 tbsp. butter in the same pot.
Add the carrots, celery, onions, dried basil and dried parsley.
Stir and sauté for about 10 minutes or until the vegetables are tender.
Add the potatoes, ground beef and chicken broth to the pot.
Bring the soup to a boil, reduce the heat and cover with a lid.
Simmer until the potatoes are tender; about 10 to 12 minutes.
In a separate small pan, over medium-low heat, melt 3 tbsp. butter.
Add the flour and stir continuously for about 3 to 5 minutes; the mixture should begin to bubble.
Stir it into the soup and bring the soup to a boil.; cook for 2 minutes.
Reduce the heat to low and stir in the Velveeta cheese, whole milk, salt and black pepper.
Once the cheese melts, remove the pot from the heat.
Stir in the sour cream.
Serve in individual bowls topped with onion rings, green onions and/or bacon, if desired.
Serve warm.
