Cheeseburger Soup

1/2 lb ground beef
3/4 cup shopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter, divided
3 cups chicken stock
4 cups peeled, diced potatos (1 3/4 lbs - you can use hash browns)
1/4 cup all purpose flour
8 oz American cheese
1 1/2 cup milk
1/2 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream.

In a saucepan, brown beef; drain and set aside.  In the same pan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until veggies are tender.  (About 10 minutes.)  Add broth, potatoes, and beef; bring to a 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 a 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 heat; blend in sour cream.