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

In same saucepan, saute onion, carrots, celery, basil, parsley in 1tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; 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 and bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Remove from the heat; blend in sour cream. Garnish with chopped green onions.