Tam's Cheesebuger Soup

Ingredients

* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups diced peeled potatoes (1-3/4 pounds)
* 1/4 cup all-purpose flour
* 2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
* 1-1/2 cups milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon pepper
* 1/4 cup sour cream



Directions

* In a 3-qt. 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 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,