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In 3 qt saucepan, cook beef over medium heat until no longer pink, drain and set aside. In the same saucepan, saute onion, carrots, celery basil and parsley in 1 Tbsp butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 min or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 min or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 min. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat. Blend in sour cream just before serving.
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