Cheeseburger Soup

1⁄2 pound ground beef
3⁄4 cup chopped onion
3⁄4 cup shredded carrots
3⁄4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (13⁄4 pounds)
1⁄4 cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
11⁄2 cups milk
3⁄4 teaspoon salt
1⁄4 to 1⁄2 teaspoon pepper
1⁄4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, 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 for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir for 3 - 5 minutes or until bubbly. Add to soup; bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Yield: 8 servings.