Place your large Dutch oven over medium heat. Add the lean ground beef to the hot pot. Cook for 6 to 8 minutes until browned. Drain excess fat and set beef aside.

Melt one tablespoon of butter in the same pot. Add chopped onions, carrots, celery, basil, and parsley. Sauté for 5 minutes until vegetables become soft and fragrant.

Return cooked beef to the pot with the vegetables. Pour in chicken broth and diced russet potatoes. Bring mixture to a boil over medium-high heat.

Reduce heat to medium-low and cover the pot. Simmer gently for 10 to 12 minutes. Check that potatoes are fork-tender before moving to the next step.

In a separate small saucepan, melt three tablespoons of butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk until completely smooth.

Pour milk mixture into the simmering soup pot. Stir constantly while soup comes to a simmer. Cook for 3 minutes until soup thickens nicely.

Turn heat down to low. Stir in shredded sharp cheddar cheese until fully melted. Turn off heat and gently fold in the sour cream.

Taste soup and season with salt and black pepper. Ladle creamy soup into bowls. Top with extra cheese, crispy bacon, and chopped green onions.