1. In a Dutch oven, sauté the onion, celery, and carrot in the oil. When onion starts to become translucent, add in the garlic. Saute until celery and carrots are soft. Meanwhile, in a frying pan, brown the hamburger and drain well.

2. Add the cooked hamburger to the vegetables. Stir in the broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are cooked through.

3. In a saucepan, melt the butter. Whisk in the flour and cook 1-2 minutes, then add the milk, whisking until smooth. Add mixture to the soup and bring to a boil. Reduce heat to a simmer, then add in the cheese, basil and parsley, ketchup, mustard, salt and pepper, stirring until the cheese is melted.