1/2 lb. ground beef
3/4 c. onion, chopped
3/4 c. carrots, shredded
3/4 c. celery, diced
1 tsp. dried basil
1 tsp. dried parsley leaves
4 Tbsp. butter or margarine, divided
3 c. chicken broth
4 c. (1 3/4 lb.) potatoes, peeled and diced
1/4 c. all-purpose flour
1 (8 oz.) pkg. process American cheese, cubed (2 cups)
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1-tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to boil. Reduce heat; cover and simmer 10 - 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3 - 5 minutes or until bubbly. Add to soup and bring to boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from heat; blend in sour cream. Yields 8 servings (2 1/4 quarts).