1. In a 3 quart saucepan, brown beef.

2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.

3. Sprinkle flour over all, then continue to cook about 2 minutes.

4. Add broth, tomatoes, potatoes and beef; bring to a boil.

5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

6. Reduce heat to low.

7. Add cheese, milk, salt and pepper; cook and stir until cheese melts.

8. Remove from the heat; blend in sour cream.

9. (makes 2 1/4 quarts).