In a large pot, melt 1 tablespoon butter over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 12 minutes. Melt the remainder of butter and stir in flour. Cook for about one minute. Add the milk, stirring until thickined and smooth, about two minutes.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.