1In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until tender-about 10 minutes.
2Add the broth, potatoes, and beef; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until
potatoes are tender.
3Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup. bring to a boil. Cool and stir for 2 minutes. Reduce heat to low. Add milk, cheese, salt, and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.