Cook the Ground Beef: In a large pot, melt 1 tablespoon of butter over medium heat.

Add the lean ground beef and cook, breaking it into small pieces, until it's browned and fully cooked, about 5-7 minutes.

Once cooked, remove the beef from the pot and set aside. Drain any excess fat.

Cook the Vegetables: In the same pot, add the remaining 3 tablespoons of butter.

Add the chopped onion, shredded carrots, and chopped celery, and sauté for 5-6 minutes, or until the vegetables are softened.

Stir in dried basil and dried parsley to season the vegetables, allowing the herbs to become fragrant.

Add the Potatoes and Broth: Add the cubed potatoes to the pot, stirring them into the vegetables.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Thicken the Soup: In a separate small bowl, whisk together the all-purpose flour and milk until smooth.

Gradually pour this mixture into the soup, stirring continuously to prevent lumps from forming.

Increase the heat to medium and cook, stirring frequently, for an additional 5-7 minutes until the soup thickens.

Add Cheese and Beef: Stir in the cubed Cheddar cheese, a handful at a time, stirring until it melts into the soup and becomes smooth and creamy.

Add the cooked ground beef back into the soup, stirring to combine everything.

Cook for an additional 5 minutes, allowing the flavors to meld together.

Finish with Sour Cream: Remove the pot from heat and stir in the sour cream.

Mix well until the sour cream is fully incorporated, adding a rich and creamy texture to the soup.

Serve: Ladle the soup into bowls and garnish with extra cheese, parsley, or crumbled bacon, if desired.

Serve hot with crusty bread or a side salad for a complete meal.