Cook the Ground Beef: In a large pot or Dutch oven, cook ½ pound of ground beef over medium heat until browned and fully cooked. Drain excess grease and set the beef aside.

Sauté the Vegetables: In the same pot, melt 4 tablespoons of butter over medium heat. Add 1 chopped onion, 2 chopped carrots, and 3 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften.

Add Seasonings and Flour: Stir in 1 teaspoon dried basil and 1 teaspoon dried parsley flakes. Sprinkle ¼ cup of flour over the vegetables, stirring constantly for 1-2 minutes to create a thick base.

Simmer the Soup: Pour in 4 cups of chicken broth and add 2 medium Yukon Gold potatoes (cubed). Bring to a boil, then reduce heat and let simmer for 12-15 minutes, or until the potatoes are fork-tender.

Make It Creamy: Stir in 2 cups of whole milk and return the cooked ground beef to the pot. Let it simmer for another 5 minutes.

Melt in the Cheese: Gradually add 3 cups of shredded sharp cheddar cheese, stirring until completely melted and smooth.

Finish with Sour Cream: Remove the pot from heat and stir in ⅓ cup of sour cream for extra creaminess. Taste and season with salt and black pepper as needed.

Serve and Enjoy: Ladle into bowls and serve hot with crusty bread or crackers. Enjoy your rich, cheesy, and comforting cheeseburger soup!