In large saucepan, brown ground beef and drain. Set aside and saute onions, carrots, celery, basil, and parsley in 1 TBSP butter until veggies are tender, about 10 minutes on med/low heat.
2)Add broth, potatoes, and meat, bring to boil. Reduce heat, cover and simmer 10-12 minutes, until potatoes are tender. Add milk and bring almost to boil, remove from heat and add cream cheese, cheese, and salt and pepper. Stir periodically until cheeses are melted.
Notes - I usually whisk the cheese cheese into the soup to get the pieces all melted. You could also melt the cream cheese and cheese into the milk in a separate pan before adding. Use low heat!