Instructions:
Step 1:
Brown the ground beef in 3 quart saucepan.
Drain and set aside.
Step 2:
In the same saucepan add 1 T butter and add onion, shredded carrots, peas, parsley flakes, basil and celery.
Saute until tender.
Step 3:
Add the broth, potatoes and beef and bring to a boil.
Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
Step 4:
In small skillet melt remaining butter (3 T) and add the flour.
Cook and stir for 3-5 minutes or until bubbly.
Add to the soup and bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Step 5:
Stir in the cheese, milk, salt and pepper.
Cook and stir until cheese melts.
Remove from heat and blend in sour cream.
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