Brown beef, drain leaving drippings in skillet and set beef aside. Add to beef drippings onion, carrots, celery, basil, parsley and simmer for 10 min.
In large pan, add chicken broth, potatoes, beef and skillet mixture.
Cover and boil for 10-15 minutes or until potatoes are done.
Melt in butter in skillet.
Add flour and cook until it bubbles for 3-5 minutes.
Add thickening to soup. Cook additional 2 minutes or until thick.
Add cheese, milk, salt and pepper and cook until cheese melts on low heat stirring constantly.
Add sour cream and enjoy!