Brown ground beef. Drain. Set aside. Saute the onion, celery, basil, and parsley in 1 Tbsp butter until tender. 10 min. Add the broth, potatoes, and beef; bring to a boil. Reduce heat cover and simmer 10 min. Until potatoes are tender. In a small skillet, melt remaining butter. Add flour; cook and stir 3-5 min until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 min. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until the cheese melts.
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