Scrub potatoes and pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
Meanwhile brown the ground beef in a large pot until no longer pink. Remove beef from pot to a paper towel lined plate, drain any excess fat. Return pot to stove top over medium heat.
Add in butter and melt. Sauté onion, carrots and celery in butter until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook 1 minute, until thickened.
Gradually whisk in the chicken broth and milk, then season with salt, garlic salt and black pepper. Bring mixture to a simmer and add back in the ground beef and potatoes.
Stir in the Velveeta cheese until melted into soup. Remove soup from heat and stir in the sour cream. Top with any desired toppings and enjoy!
*If desired, you can bake your potatoes in the oven. Preheat oven to 350 degrees F and bake the potatoes directly on the rack for 45 minutes or until fork tender.*You could also swap in 3 cups of prepared cooked potatoes (refrigerated or frozen) in place of the baked potatoes.SLOW COOKER - See notes in blog post for slow cooker option.