Brown the ground beef, drain grease and set aside.
In a large saucepan add 1 Tbs butter melt and then add onion, carrots, parsley, basil and celery. Sautee until tender and fragrant
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In a small skillet melt remaining butter and add the flour. Cook and stir for 3-5 minutes until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 more minutes stirring constantly. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/cheeseburger-soup/