Cheeseburger Soup

½ lb ground beef
¾ C chopped onion
¾ C shredded carrots
¾ C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbls butter
3 C chicken broth
4 C diced and peeled potatoes
¼ C flour
8 oz Velveeta
1 ½ C milk
¾ tsp Salt
¼ tsp pepper
¼ C sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté 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 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup’ bring to a boil. Cook and stir 2 min. reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.