This is definitely a cool weather food and my family usually requests it as soon as the weather changes. And they keep asking for it all winter. Not a fan of processed food, but Velveeta is the key ingredient in this one and the soup would not be the same without it. Add a warm homemade biscuit and you’re golden. I think the next time I make it I will add some of those shoestring potatoes, you know, the ones that come in a can. A nice crunch to go with the creamy goodness.

Cook ground beef and ground pork in a 4 quart pot over medium heat. Once meat begins to render juices add chopped onions, carrots, celery and parsley. Stir until meat is no longer pink and the veggies have softened — about 5 – 6 minutes. Break up meats as it cooks. Drain most of rendered fat and return to heat.

Stir in chicken broth and potatoes. Bring to a boil, then cover and reduce heat. Simmer until potatoes are tender, about 12 minutes. While potatoes are cooking melt butter in small pot. Add flour and cook 2 – 3 minutes until completely incorporated and lightly browned. Add flour mixture to beef mixture, cook until thickened, about 6 minutes.

Add cubed Velveeta and stir until cheese melts. Add salt and pepper to taste. Serve with my recipe for homemade biscuits.