In a 3 quart saucepan, brown Beef; drain and set aside. In the same saucepan, sauté Onion, Carrot, Celery, Basil and Parsley in 1 Tbsp Butter until vegetables are tender, about 10 minutes. Add Broth, Potatoes and Beef. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until Potatoes are tender. Meanwhile in a small skillet, melt remaining Butter. Add Flour, cook and stir for 3 to 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.
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