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In a large pot, brown the ground beef over medium heat. Drain excess grease.
Add the diced onion and minced garlic to the pot with the ground beef. Cook until onion is translucent.
Add the chicken broth, diced potatoes, frozen vegetables, basil, and parsley flakes to the pot. Bring to a boil and then reduce heat to low. Cover and let simmer for 20-25 minutes, or until potatoes are tender.
In a separate small bowl, whisk together the milk and cornstarch until smooth. Add the milk mixture to the pot with the soup.
Add the cubed Velveeta cheese to the pot. Stir until the cheese is melted and the soup is creamy.
Serve hot and enjoy!