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

In the same saucepan add 1Tbs butter and add onion, shredded carrots, parsley flakes, basil and celery.

Saute until tender.

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

In a small skillet melt remaining butter (3 Tbs) and add the flour.

Add to the soup and bring to a boil. cook and stir for 2 min. reduce heat to low.

Stir in the cheese, milk, salt and pepper.

Cook and stir for 3-5 min or until bubbly.

Cook and stir until the cheese melts. Remove from heat and blend in sour cream.