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Brown the ground beef in a 3-quart saucepan. Drain and set aside.
In the same saucepan, add 1 tablespoon of butter, diced onion, shredded carrots, parsley flakes, basil, and celery. Cook until tender.
Add the broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet melt the remaining 3 tablespoons of butter and stir in the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt, and pepper. Cook and stir until the cheese melts. Remove from heat and blend in sour cream.