Cheddar Beef Chowder

1/2 lb ground beef
3/4 cup chopped onions
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 Velveeta cheese (process cheese )
1 1/2 cups milk
3/4 teaspoon salt
1/4-1/2 teaspoon pepper
1/4 cup sour cream

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, milk,salt and pepper; cook and stir until
cheese melts. Remove from the heat; blend in sour cream.

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