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In a large skillet, cook the ground beef and onions until the onions are soft, and the ground beef is browned. Drain the grease.
Sauté the garlic until browned and fragrant. Transfer the beef mixture to the crockpot or stockpot on the stove.
Add the potatoes, broth, vegetables, basil, and parsley to the pot.
Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
Whisk the cornstarch into the milk, then incorporate it into the soup. Add the Velveeta and allow it to melt, stirring occasionally. Once fully melted, ladle into bowls and serve.
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