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Brown beef, drain and set aside. Saute onion,
carrots, celery, basil and parsley in olive or
vegetable oil (about 1 tbsp.) until tender. Add
broth, potatoes, and beef; bring to a boil.
Reduce heat, cover and simmer 10 to 12 minutes
or until potatoes are tender. Mix flour or
corn starch with milk until well blended and
add to soup and boil. Cook and stir about 2
minutes and then reduce heat to low. Add
cheese, salt and pepper. Cook until cheese is
melted.
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