In a 3-qt. Saucepan, brown beef, drain and set aside. In the same saucepan, sauté
onions, carrots, celery, basil and parsley until vegetables are tender — about 10 minutes.
Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts).
Note: pretty flexible recipe... add more of the veggies you like and a little less of the ones you don't. The original recipe only called for 3/4 cup of each, I add one cup of each as I like my soups chunky. This makes a large batch!