Brown the ground beef, breaking it up as it cooks. Add the onion and cook 5 minutes or so. Drain the fat off and add the carrots and celery and cook, stirring periodically, another 10 minutes or so.
Add the broth, potatoes, salt, pepper, basil and parsley. Bring to a low simmer and cover. Cook, stirring now and then, about 20 minutes, until the potatoes are soft.
Stir in the cream of mushroom soup, stirring until heated through. Stir in the cheese and then just before serving stir in the sour cream.