Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 Tbsp butter, onion, shredded carrots, parsley flakes, basil and celery. Saute until tender

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

In a small skillet melt remaining butter (3 Tbsp) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low

Stir is cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream. SERVE