Brown the ground beef on the stove, drain and set to the side.

In a medium to large pan, melt one tablespoon of butter then saute onion, carrots, parsley flakes, basil and celery until onion is transparent.

Add the broth, potatoes and ground beef and bring to a boil.

Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.

In another skillet melt remaining butter and add the flour. Cook and stir for 5 minutes or until roux is bubbling.

Add roux to soup and bring to a boil. Continue to stir for a couple of minutes.

Reduce heat to low, add cheese, milk, salt and pepper.

Cook and stir for several minutes until cheese melts.

Serve warm.