1/2 lb. ground beef, browned and drained
3/4 c. chopped onion
3/4 c. carrots, shredded
3/4 c. celery, diced
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter, divided
3 c. beef broth (or chicken broth)
4 c. (1 3/4 lb.) potatoes, peeled and diced
1/4 c. flour
2 c. grated cheese, your choice
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

Sauté onion, carrots, celery, basil and parsley in 1 Tbsp. butter until tender. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir 3 to 5 minutes until bubbly. Add to soup. Bring soup to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook until cheese melts. Remove from heat. Blend in sour cream.

Serves 8 (2 1/4 qt.).