To make roux, melt 5-1/2 tsp butter in small sauce pan

Stir in flour until well blended.

Cook over low heat 3-5 minutes, stirring often. Remove from heat and set aside

Melt remaining butter in soup pot. Add onions, carrots, celery, basil, parsley and chives. Cook about 10 minutes.

Add stock and potatoes. Simmer until potatoes are tender (about 10-15 minutes)

Stir in milk, return to simmer; and whisk in roux until liquid is thickened and smooth.

Simmer 10 minutes, stirring occasionally.

Add sour cream, hot pepper sauce and season to taste with salt and ground white pepper