Using a 3 quart saucepan, brown your beef; drain and set aside.
In the same saucepan, add 1 tablespoon of butter and saute onion, carrots, celery, basil and parsley until vegetables are tender (about 10 minutes).
Add the broth, potatoes and beef; bring mixture to a boil. Reduce heat; cover an simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a separate skillet, melt remaining butter. Add flour; cook and stir continuously for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for an additional 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat and stir in sour cream and pickles.
Recipe by Glitter and Goulash at http://glitterandgoulash.com/cheeseburger-soup/