Place a large saucepan or Dutch oven over medium heat, add oil, and once it's hot, add ground beef. Use a wooden spoon to crumble the beef and cook it until it is no longer pink. Transfer the beef to a plate and drain the grease from the saucepan.

In the same saucepan, melt two tablespoons of butter over medium heat. Add diced onion, stir, and cook for about 1 minute.

Add the remaining veggies and seasoning: garlic, carrots, celery, basil, parsley, thyme, paprika, salt, and black pepper. Stir and sauté for about 8-10 minutes, until veggies are just tender.

Add cubed potatoes, cooked ground beef, and chicken broth. Add enough broth to cover the potatoes. Bring to a boil.

Reduce heat, cover, and simmer until potatoes are tender, 10-12 minutes.

Meanwhile, place a medium skillet over medium heat. Add butter and melt.

Add flour and cook, stirring continuously, until bubbly and thoroughly combined, about 3 minutes.

Add the cream, little by little, and stir to combine.

Reduce heat to low, add the cubed Velveeta cheese, and stir to melt. Once melted, add the shredded cheddar cheese and stir until thoroughly melted.

Add the mixture to the soup, stir, and bring to a boil. Cook and stir for 2 minutes. Taste and adjust for salt and pepper.

Remove from heat and blend in sour cream.

If the soup is too thick, add more cream/milk or broth, little by little.

Serve topped with extra cheddar cheese and preferred toppings.