Cheesy Beef and Potato Soup

In a large pot, melt 15g butter over medium heat: cook and stir vegetables and beef, until beef is brown.

Stir in basil and parsley. Add stock and potatoes. Bring to the boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to the boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add soured cream and heat through. Do not boil.