1 onion, diced finely
2 Tbsp butter + 6 Tbsp butter
1 1/2 Cups carrots
1 tsp basil
1 tsp thyme
8 cups (approximately 6 medium) potatoes, cut into bite sized pieces
1 Carton chicken broth
1/2 Cup flour
2 cans evaporated milk
16 oz (half block) Velveeta, diced
Melt 2 tablespoons of butter in the bottom of a large soup pot. Add in diced onions, the herbs, and shredded carrots, stirring until tender. Dice potatoes while onions and carrots cook. Add one carton chicken broth to soup pot, then fill carton halfway with water and add that in, also. Put potatoes and ground beef into the soup pot. Bring soup to boil, then reduce the heat to low and cover. Melt 6 Tablespoons butter in a skillet on medium heat, and add flour slowly, whisking for 3-5 minutes. Stir flour mixture into soup, then bring the soup back to a simmer. Reduce the heat to low, then add in salt and pepper, evaporated milk, and Velveeta. Stir until Velveeta is melted, then serve hot.