Sauté chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes in 1 Tbsp of butter until the vegetables are tender.

Add beef broth, diced potatoes, and browned ground beef to the sautéed vegetables.

Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 10 to 12 minutes, or until the potatoes are tender.

In a separate small skillet, melt the remaining butter (3 Tbsp).

Add flour to the melted butter.

Cook and stir the flour and butter mixture for 3 to 5 minutes until it becomes bubbly and forms a roux.

Add the roux to the soup and stir to combine.

Bring the soup back to a boil.

Cook and stir the soup for 2 minutes to thicken.

Reduce the heat to low.

Add the grated cheese, milk, salt, and pepper to the soup.

Cook until the cheese is completely melted, stirring occasionally.

Remove the soup from the heat.

Blend in sour cream until fully incorporated.

Serve hot.