Brown the hamburger in your stock pot, drain and set it aside in a seperate bowl.
In the same stock pot add 1T. of butter, carrots, celery, onions, parsley and basil on med. heat. Saute until tender 5-7 minutes.
Add the broth, potatoes and beef, bring to a boil. Reduce heat and cover for 10-12 min. until potatotes are tender.
In a small skillet add the rest of your butter 3T. add 1/4 cup of flower and cook until bubbly. Add to soup and bring to boil, cook and stir for 2 minutes until it's disolved and soup is thickened. Reduce heat to low.
Stir in cheese, milk, salt and pepper. Stir together until cheese melts. *This is where it gets good.* Remove from heat and stir in sour cream. YUM!