The original is from Neal's mom's cookbook, scanned in below. This version doubles and thickens the original, implementing the changes I wrote on my printout.

• 2 lb ground beef
• 3 cups carrots, peeled & diced
• 2 cups celery, diced
• 2 tsp dried basil
• 8 tbsp butter
• 6 cups chicken broth
• 10 cups potatoes, peeled and diced
• 1/2 cup all-purpose flour
• 16 oz Velveeta cheese, cubed
• 3 cups milk
• 1.5 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup sour cream
• Red pepper

1. In giant pot: brown beef, drain, set aside.
2. In same pot: saute carrots and basil in 2-tbsp butter until tender (~10 minutes)
3. Add broth, potatoes, and beef; bring to boil.
4. Reduce heat; cover and simmer for 15-20 minutes (or until potatoes are tender).
5. Meanwhile, make the roux: in small saucepan, melt 6-tbsp butter, add flour, cook and stir for 2-3 minutes. Time this so it's ready when the above is done.
6. Add the roux to the soup, bring to boil, cook and stir for 2 minutes.
7. Reduce heat to low.
8. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Throw some red pepper in there.
9. Remove from heat, blend in sour cream.

Yields 4.5 quarts.

Addendum: you can skip the celery and onion if you want. You can double the meat and veggies for more of a chunky stew, which is good. Also, throw some red pepper in there.