Cheeseburger Soup 1/2 pound ground beef3/4 cup chopped onion3/4 cup shredded carrots3/4 cup diced celery1 cup chopped broccoli florets1 teaspoon dried basil1 teaspoon dried parsley flakes4 tablespoons butter or margarine, divided3 cups chicken broth4 cups diced peeled potatoes (1 3/4 pounds)1/4 cup all-purpose flour8 ounces process American cheese, cubed (2 cups)1 1/2 cups milk3/4 teaspoon salt1/4 to 1/2 teaspoon pepper1/4 cup sour creamIn a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, broccoli, 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 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 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. Yield: 8 servings (2 1/4 quarts).