Add 1 1/2 Tbsp butter to a stock pot. Add diced onions, carrots, celery, basil, parsley and chives. Cook for about ten minutes.

Add broth and potatoes to the pot. Cover and simmer for 15-20 minutes until potatoes are tender.

Meanwhile, in a sauce pan add the remaining 5 1/2 Tbsp of butter and melt. Whisk in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. Remove from heat and set roux aside. Slowly add in the milk while whisking.  Return to simmer and whisk in roux until liquid is thickened and smooth.

Once other pot with potatoes is done, add in the milk mixture . Simmer for 10 minutes, stirring occasionally.

Stir in sour cream and hot pepper sauce. Season to taste with salt and white ground pepper. Garnish with fresh chives or green onion for garnish if desired. Serves 6.