In a 3-qt. saucepan, brown ground beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil,
and parsley in 1 tablespoon of butter until vegetables are tender,
about 10 minutes. Add broth, potatoes and beef; bring to a boil.
reduce heat; cover and simmerfor 10 - 12 minutes
or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3 - 5 minutes or until bubbly.
Add to soup; bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low. Add cheese, milk, salt and pepper;
cook and stir until cheese melts. Remove from heat;
blend in sour cream. Yields: 8 servings ( 2-1/4 quarts ).