Brown Ground Beef: Heat a large skillet over medium-high heat, brown 1 1/2 pounds ground beef with 1 diced onion for 6-8 minutes until beef is fully browned and onions softened.

Drain Grease: Drain excess grease from the skillet to prevent the soup from becoming greasy.

Cook Garlic: Add 1 minced garlic clove to the skillet and cook for 1-2 minutes until fragrant.

Transfer to Crockpot: Transfer the beef mixture to the crockpot or stockpot.

Add Potatoes and Broth: Add 6 cups diced Russet potatoes and 6 cups chicken broth to the crockpot or stockpot.

Add Vegetables and Spices: Stir in 2 cups frozen vegetable mix, 3 teaspoons dried basil, and 2 teaspoons dried parsley flakes.

Crockpot Cooking: Set crockpot on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.

Stovetop Cooking: Bring to a boil, reduce heat, and simmer for 30-40 minutes until potatoes are tender.

Prepare Cornstarch Mixture: In a small bowl, whisk 2 tablespoons cornstarch with 1 1/2 cups milk until smooth.

Thicken Soup: Slowly stir the cornstarch mixture into the soup to thicken.

Add Velveeta Cheese: Stir in 8 ounces cubed Velveeta cheese until melted and smooth.

Serve: Ladle the soup into bowls, garnish with parsley if desired, and serve hot.