Start by washing and peeling the russet potatoes. Once peeled, chop them into cubes. Next, finely chop the onion and celery, and grate the carrots. This prep work is crucial as it allows the vegetables to cook evenly and blend into the soup seamlessly.

In a large pot, heat up the olive oil over medium heat. Add the ground beef. Use a wooden spoon to break it apart as it cooks. Allow it to brown nicely, about 5-7 minutes. It’s essential to drain any excess fat at this point. Nobody wants a greasy soup!

To the browned beef, toss in the onions, carrots, and celery. Cook them for about 3-4 minutes. The aroma that fills your kitchen at this stage is already enough to put a smile on your face. Stir occasionally to ensure they don't stick.

Now, add your cubed potatoes to the pot. Pour in the chicken stock, and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. You want the potatoes to be tender but not mushy.

In a separate saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about a minute. This roux will help thicken your soup. Gradually whisk in the whole milk until smooth. Then, pour this mixture into the pot with beef and potatoes.

This is the moment we’ve all been waiting for! Stir in the Velveeta cheese cubes slowly, letting them melt into the soup. The result will be a creamy, cheesy delight.

Finally, add in the dried herbs, garlic powder, salt, pepper, and sour cream. Give everything a good stir. Taste the soup and adjust your seasonings as desired. Once you’ve achieved the perfect balance of flavors, it’s time to serve up this delicious bowl of joy!