1Brown your ground chuck, onions, carrots and celery until beef is cooked and other in tender. Remove meat mixture to another plate and let set. Start to make the base of your soup.
2Meanwhile, to the same pan you browned your meat in, add the 4 Tblsp. of butter and melt. Mix in the 1/4 cup flour to form a roux. Gradually stir in chicken stock, basil and parsley. Add diced potatoes and bring to a boil until potatoes are fork tender. Add your meat mixture pack to the pan.
3Reduce heat and add milk, sour cream, salt and cheese. Stir until all is melted and thick. If it is not thick enough for you, just add a little more flour. Spoon into your bowl and serve with crusty bread or rolls.
4You can garnish this any way you like, but I like to make homemade croutons for the tops and sprinkle with extra cheese. (sorry I didn't show that in the picture!)