Directions

1In a 3-quart saucepan, brown beef; drain and set aside.

2In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes.

3Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

While you are waiting:

1Meanwhile, in a small skillet, melt remaining butter.

2Add flour; cook and stir for 3-5 minutes or until bubbly.

3Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

4Add cheese, milk, salt and pepper; cook and stir until cheese melts.

5Remove from the heat; blend in sour cream.