Brown the ground beef and drain.

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

Add the broth, potatoes and 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 and stir for a couple of minutes.

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

Cook and stir several minutes until cheese melts.