Cheeseburger soup

OK this recipe I found looks amazing but is also amazingly bad for me. So I’m lightening it up. Here are the ingredients, my changes in blue.

Ingredients:

1/2 pound lean ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

2 tablespoons butter, divided

3 cups chicken broth

4 cups diced peeled potatoes (1-3/4 pounds)

1/4 cup all-purpose flour

1 1/2 cups (8 ounces) Velveeta light, cubed

1-1/2 cups buttermilk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup fat free cream cheese (the sourness in the buttermilk makes up for the sour in the sour cream)

1/2 cup reduced fat cheddar cheese, shredded

Directions

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).