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In a large pot over medium-high heat, cook the ground beef until it is evenly browned, drain, and set aside.
In the same saucepan add 1 tablespoon butter, onion, shredded carrots, celery, parsley flakes, and basil. Cook until the vegetables are tender.
Add the broth, potatoes, and cooked beef and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until the potatoes are tender.
In a separate small skillet over medium-high heat, melt the remaining 3 tablespoons of butter. Whisk the flour into the butter to create a paste.
Take 1 cup of the soup liquid and slowly whisk it into the butter and flour paste. once it's incorporated, whisk the mixture into the soup pot.
Stir in the cheese, milk, heavy cream, salt, pepper, and crumbled bacon. Cook and stir until the cheese melts. Remove from heat and stir in sour cream.

Bacon Cheeseburger Soup