1/2 pound gr beef • 4 tbsp butter • 3/4 c chopped onion • 3/4 c shredded carrots • 3/4 c diced celery • 1 tsp dried basil • 1 tsp dried parsley • 4 C cubed peeled potatoes • 3 C chicken broth • 1/4 C all-purpose flour • 16 ounces Velveeta, cubed • 1-1/2 C whole milk • 3/4 tsp salt • 1/4 to 1/2 tsp pepper • 1/4 C sour cream In large pan; med heat, cook and crumble beef, drain, remove from pan. Melt 1 tbsp butter, saute onion, carrots, celery, basil and parsley until tender. Add potatoes, broth, ground beef; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes, In separate pan, melt remaining butter. Add flour; cook and stir until bubbly. Add to soup; bring to a boil.Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt/pepper; cook until cheese melts. Remove from heat; blend in sour cream.