Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/2       lb            ground beef
3/4       cup           chopped onion
3/4       cup           shredded carrots
3/4       cup           diced celery
1         tsp           dried basil
1         tsp           dried parsley
4         tbsp          butter or margarine -- divided
3         cups          chicken broth
4         cups          diced peeled potatoes
1/4       cup           all-purpose flour
8         oz            processed American cheese -- cubed
1 1/2     cups          milk
3/4       tsp           salt
1/2       tsp           pepper
1/4       cup           sour cream

Preparation:

In a 3-qt saucepan, brown beef; drain and set aside. In same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and 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; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.