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In a large pot, cook ground beef over medium heat until browned.
Add onion and garlic, and cook until onion is translucent.
Stir in chicken broth, diced potatoes, frozen vegetables, basil, and parsley.
Bring to a boil, then reduce heat and simmer until potatoes are tender.
In a separate bowl, whisk together milk and cornstarch until smooth.
Stir milk mixture into the soup and bring to a simmer to thicken.
Add Velveeta cheese, stirring until melted and creamy.
Serve hot and enjoy!