1. In a large pot, melt 1 tablespoon butter or margarine over medium heat. Cook and stir vegetables and ground beef, until beef is brown and vegetables are tender.

2. Stir in Italian seasoning, salt and pepper. Add the broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 12 minutes.

3. Melt the remaining butter and stir in flour. Add the milk, stirring until smooth.

4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. If desired, serve with a bit of shredded Cheddar sprinkled on top.

Yields 8-10 servings. Recipe adapted from allrecipes.com.