Cover, reduce heat, and simmer until potatoes are tender. Add cheese, milk, salt and pepper. Cook, stirring regularly, until cheese melts.
8 ounces Velveeta cheese, 1-½ cups milk, salt and pepper
Turn off heat and add sour cream. Stir until blended.
¼ cup sour cream
Serve. Garnish with strips of fresh basil if desired.
strips of fresh basil if desired
Notes
Time-saving Tips:
Keep bulk-cooked ground beef in the freezer to speed up preparations for soups, casseroles, and skillet meals. When you find ground beef on sale, buy several pounds and cook it all at once. Store in the freezer in portions equal to the number of pounds you purchased. Cooked beef takes up less space and buying on sale saves money, so it's a win-win.
You can save both prep and cook time by using frozen hash browns instead of fresh potatoes in Cheeseburger Soup with Velveeta. Thaw them slightly by setting the hash browns out on the counter while you are prepping the other vegetables, then add them straight to the soup when called for.
To prepare for the freezer, use frozen hash browns instead of raw potatoes. Prepare up to the point of (and including) adding the flour. Combine the cooked ground beef, sautéed vegetables, and flour with the hash browns in a freezer-safe container and label as follows:Cheeseburger Soup with Velveeta Date____________________Thaw overnight in refrigerator. Add to a large soup pot with 3 cups of chicken broth and simmer, stirring frequently, until well mixed and broth begins to thicken. Add 8 ounces cubed Velveeta cheese, 1-½ cups milk, and salt and pepper to taste. Heat, stirring gently, until cheese melts and soup is hot. Remove from heat and add ¼ cup sour cream. Stir until well mixed and serve immediately.