1. Sear ground beef and onions in a skillet over medium-high heat until meat is thoroughly browned and onions become translucent, approximately 6-8 minutes. Drain excess grease completely to prevent oily consistency.
2. Introduce minced garlic to the skillet, stirring carefully for 1-2 minutes until aromatic without burning.
3. Transfer beef mixture into a crockpot or stockpot, combining with diced potatoes, chicken broth, frozen vegetables, basil, and parsley. Mix thoroughly.
4. Select cooking method:

• Crockpot: Maintain low temperature for 6-8 hours or high temperature for 3-4 hours until potatoes become tender.

• Stovetop: Bring mixture to boil, then reduce heat and simmer 30-40 minutes until potatoes are fork-soft.

1. Prepare cornstarch slurry by whisking milk and cornstarch until completely smooth, preventing potential lumps.
2. Gradually incorporate cornstarch mixture into soup, allowing it to simmer and thicken for several minutes.
3. Integrate cubed Velveeta cheese, stirring until completely melted and creating a uniform, creamy consistency.
4. Portion soup into serving bowls, optionally garnishing with fresh parsley for enhanced presentation.