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In a large pot, melt 1 Tbsp butter over medium heat; cook and stir vegetables and beef until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil then simmer until potatoes are tender about 10 - 12 minutes.
Melt the remainder of butter and stir in flour. Add the milk stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil abnd reduce hear to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Top with chopped dill pickles to add some spark.
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