In 3qt. Saucepan, brown beef; drain set aside.In same saucepan saute onion, carrots, celery, basil and parsley in 1 TBS butter until vegetables are tender.
Add broth, potatoes and beef, bring to boil. Reduce heat, cover and simmer 12 minutes.
Meanwhile in small skillet, melt remaining butter, add flour; cook stir for 4 min. Add to soup, bring to boil. Cook and stir for 2 min.
Reduce heat to low. Add cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; stir in sour cream and serve.
Originally Submitted
1/2/2010
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