In a large skillet, cook the ground beef and diced onions until the onions are tender and the beef is browned. Drain the excess fat.

Add the minced garlic to the skillet and cook until fragrant. Transfer the beef mixture to a crockpot or a large pot on the stove.

Stir in the diced potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley flakes.

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 begin to break down slightly.

In a small bowl, whisk the cornstarch into the milk until smooth. Gradually stir the milk mixture into the soup. Add the cubed Velveeta cheese and let it melt, stirring occasionally. Once fully melted, ladle the soup into bowls and serve.