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