Starting out, brown the ground beef in a large stock pot. Once cooked, use a paper towel to remove any excess grease and remove from pot and set aside.
Add olive oil and butter to your pot on medium heat. Once melted, put in the onion, carrots and celery seasoning with basil, salt and pepper to taste. Stir until tender.
Once the carrots are softened, add the remaining butter and flour, stirring to coat evenly. Let all that cook for a few minutes to brown and to remove the flour taste.
Next, add the potatoes and stir until incorporated. Pour in chicken broth and let it come to a light boil, stirring occasionally.
Once potatoes are fork tender, add milk, sour cream and Velveta until the cheese is completely melted into the soup.
Finally, turn off the heat and add chopped bacon, saving some to garnish if desired. Taste for seasoning and add if needed. I usually top mine with a little parsley or serve with crackers and croutons.
