In a 3-qt. saucepan, brown beef; drain and set aside. In the
same saucepan, saute the onion, carrots, celery, basil and
parsley in 1 tablespoon butter until vegetables are tender, about
10 minutes. Add the broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 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. Stir in
the cheese, milk, salt and pepper; cook and stir until cheese
melts. Remove from the heat; blend in sour cream. Yield- 8
servings (2-1/4 quarts).