Cheeseburger Soup

1/2 pound ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a 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; bring to a boil. Cook and stir 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 (2 1/4 quarts)