Add ground beef, onion, carrots, and celery to a large dutch oven over medium heat. Cook and stir until beef is browned and crumbled. Drain off any fat.
Add in all of the seasonings.
Then add the potatoes and stock. and bring to a boil; reduce heat to low and simmer until potatoes are tender, 15-20 minutes.
Whisk the cornstarch into the evaporated milk until smooth.
Then drizzle the milk slowly into the soup, stirring constantly.
With the burner still on low, continue to cook and stir while the soup thickens. Add the cheese, a handful at a time, stirring between each addition.
Stir in the sour cream if you'd like to add it.
Then serve in bowls and garnish with homemade croutons and freshly snipped parsley.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.The calories shown are based on the soup serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**