1 1/2 pounds lean ground beef
1 medium-sized white onion, diced
1 large clove of garlic, finely chopped
6 cups of chicken broth
6 cups of peeled and diced Russet potatoes
2 cups of your favorite frozen vegetable medley
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces of cubed Velveeta cheese

Heat a large skillet over medium heat. Add the ground beef and diced onions, cooking until the onions are tender and the ground beef is browned. Be sure to drain any excess grease.

Sauté the minced garlic until it becomes aromatic and slightly browned. Then, add this beef-garlic mixture to your crockpot or large stockpot.

Introduce the diced potatoes, chicken broth, mixed vegetables, dried basil, and parsley flakes to the pot.

If using a crockpot, set it on low and let the mixture cook for 6-8 hours, or set it on high and cook for 3-4 hours. If you're using a stockpot on the stove, simmer the mixture until the potatoes are tender and starting to break down slightly.

In a separate bowl, whisk the cornstarch into the milk until well blended. Pour this mixture into the soup, stirring well to combine.

Add in the cubed Velveeta cheese, stirring occasionally as it melts into the soup. Once the cheese is completely melted and well incorporated, your hearty creamy potato and ground beef soup is ready to be served.

Dish out generous servings of this comforting soup into bowls and enjoy! This delectable dish is sure to keep you warm and satisfy your taste buds with its delightful combination of flavors. Bon appétit!