In a large pot, melt 1 tablespoon butter over medium heat. Add the vegetables and ground beef and cook and stir until the vegetables are tender and the beef is brown.

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

In a skillet cook the bacon until it is crispy to your liking. Crumble the bacon and set aside.

Melt the remainder of the butter and stir in the flour. Cook, stirring for a few minutes or until the mixture is smooth and slightly cooked, about 3 minutes. Add the milk, stirring until smooth.

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

Ladle the soup into soup bowls and top with bacon crumbles.

If you like you can spice up this recipe with a diced jalapeno pepper or some cayenne pepper powder. Enjoy your cheeseburger in a bowl with this bacon cheeseburger soup.