In a 6-quart saucepan, brown beef; drain and set aside beef.

In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons 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 pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly.

Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat; stir in sour cream. Makes 8 servings.