01 -
Heat a saucepan that holds 3 quarts over medium-high. Brown the ground beef till no longer pink. Drain the fat and set the beef aside.
02 -
In the same pan over medium heat, melt 1 tablespoon butter. Toss in onion, carrots, celery, basil, and parsley. Cook until the veggies are tender, about 10 minutes. Stir in the garlic and cook for another minute until it smells great.
03 -
Return browned beef to the pan. Pour in chicken broth and add the chopped potatoes. Bring everything to a boil, then cover, turn heat down, and let it cook gently for 10 to 12 minutes till potatoes are soft.
04 -
In a small skillet, melt the leftover butter. Sprinkle in the flour and cook for 3 to 5 minutes, stirring until bubbly. Pour this mix into the simmering soup, bring it back to a boil, and cook while stirring for 2 minutes.
05 -
Drop the heat to low. Mix in the cubed cheese, milk, salt, and pepper. Stir constantly until the cheese melts all the way. Take the pot off the heat and swirl in sour cream until smooth.