Cheeseburger Soup

1/2 lb Ground Beef
3/4 c Chopped Onion
3/4 c Shredded Carrots
3/4 c Diced Celery
1 ts Dried Basil
1 ts Dried Parsley
4 tb Butter Or Margarine; Divided
3 c Chicken Broth
4 c Diced Peeled Potatoes
1/4 c All-Purpose Flour
8 oz Process American Cheese; Cubed, 2 Cups
1 1/2 c Milk
3/4 ts Salt
1/4 ts Pepper
1/4 c Sour Cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute 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.

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