Ingredients 1/2 pound ground beef 3/4 cup onion, chopped 3/4 cup carrots, shredded 3/4 cup celery, diced 1 teaspoon basil, dried 1 teaspoon parsley, dried 4 tablespoon butter or margarine, divided 3 cup chicken broth 4 cup potatoes, peeled, diced 1/4 cup flour 8 oz american cheese, processed, cubed 1 1/2 cup milk 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 cup sour cream Directions: In a 3 quart 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.