Step 1

In a large saucepan over medium heat, cook and crumble the beef until no longer pink, six to eight minutes. Remove the beef from the pan, and drain the excess grease. Set aside.

Step 2

In the same saucepan, melt 1 tablespoon butter over medium heat. Saute the onion, carrots, celery, basil and parsley until the vegetables are tender, about 10 minutes.

Step 3

Add the potatoes, broth and cooked ground beef. Bring the mixture to a boil. Reduce the heat, and simmer, covered, until the potatoes are tender, 10 to 12 minutes.

Step 4

Meanwhile, in a small skillet, melt the remaining 3 tablespoons butter. Add the flour. Cook and stir until bubbly, three to five minutes.

Step 5

Add the roux to the soup, and bring the mixture to a boil. Cook and stir for two minutes.

Step 6

Reduce the heat to low. Stir in the cheese, milk, salt and pepper. Cook until the cheese melts.

Step 7

Remove the soup from the heat, and stir in the sour cream. If desired, serve the soup with onion rings and green onions. Test Kitchen Tip: To prevent soup from curdling, remove the saucepan from the heat before adding sour cream.