In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, then drain and set aside. In same saucepan, melt heat a splash of olive oil over medium heat then cook the onion, carrots, celery, basil and parsley until tender, about 10 minutes. Then add the potatoes, beef and broth; bring to a boil then reduce to a simmer, cover, cook until potatoes are tender, 10-12 minutes.

While the potatoes are cooking, using a non stick skillet, heat the butter and and whisk in the flour and stir until bubbly, about 3 to 5 minutes. Add this to the soup when the potatoes are tender and bring to a boil and stir, cook for 2 minutes then reduce heat to a simmer and stir in the cheese, milk, and season with salt and pepper to taste. Cook until the cheese is fully melted into the soup.

Remove from heat and stir in the sour cream. Serve.