– 1 pound ground beef – 3/4 cup onion, diced – 3/4 cup carrots, shredded – 4 cups potatoes, peeled and diced – 3 cups chicken or beef broth – 1/4 cup all purpose flour – 1 cup Velveeta, diced – 1 cup cheddar cheese, shredded – 1 1/2 cups milk – 1/4 cup sour cream – 1 tsp salt – 1/2 tsp black pepper – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp dry mustard powder
In large pot or Dutch oven, add beef, crumble and cook until browned, no longer pink. Drain, set aside. Over medium-high heat, fry the bacon until crisp. Remove and set aside, reserve about 1/4 of the bacon drippings in the pot. Set aside.
Add onion and carrots. Sauté until onion is cooked, translucent. Stir in dry mustard powder, garlic powder, onion powder, salt and pepper.
Mix in flour and allow to cook about 1-2 minutes. Stir in beef or chicken broth, allow to thicken, about 3-4 minutes.
Add cooked beef and potatoes. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are fork tender. Stir in Velveeta, cheddar, and milk.
Once cheese has melted, stir in bacon, reserving some for the top, if desired. Remove from heat, stir in sour cream. Serve hot and enjoy!
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