Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1/2 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
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 small skillet melt remaining butter (1 1/2 T) and add the flour. Cook and stir for 1 minute. Add 1/2-3/4 cup of milk and whisk - cook for 3 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, remaining milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.