Cheeseburger Soup

1 pound ground beef
3 1/2 cups diced potatoes
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 tsp. dried basil
1 tsp.  dried parsley
5 T. butter
8 - 12 oz. American cheese/Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Brown the ground beef and chopped onion in a large skillet over medium heat.  Drain and set aside, using the skillet in the next step.  Saute the chopped celery, parsley and basil in 2 T. butter.  Add the chicken stock and bring to a boil.  Then add the diced potatoes and browned beef and simmer gently for 10 - 12 minutes, or until the potatoes are tender.  In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.  Whisk in the milk and cook until the whole mixture thickens and becomes smooth.  Add this to the soup and bring to a boil one more time.  Reduce the heat and mix in the cheese, salt and pepper.  When the cheese has melted, remove from the heat.