Cheeseburger Soup II Recipe

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan saute onion carrots celery basil and parsley in 1 tablespoon butter until vegetables are tender about 5 minutes.

Add broth potatoes and beef and bring to a boil. Reduce heat cover and simmer for 5 - 10 minutes or until potatoes are tender.

Meanwhile in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.

Add cheese milk salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.