Cheeseburger Soup

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup carrots
3/4 cup celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 oz. Velveeta
1 1/2 cup milk
1/4 cup sour cream
salt and pepper

Brown beef; drain; set aside. Saute onions, carrots, celery, basil and parsley in butter until tender. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer about 10 minutes or until potatoes are tender. In a small skillet, melt butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. When cheese is melted, remove from heat and blend in sour cream.

**I made this hearty soup ahead and froze it as well. Excellent! I left out the onion as usual and used southern style hash brown potatoes.