Gather everything you need — bacon, ground beef, onion, butter, garlic, dried parsley, dried basil, salt, pepper, russet potatoes, chicken broth, milk, cornstarch, and Velveeta cheese.

In a large pot over medium heat, cook the bacon until crispy. Remove and set aside. Drain the excess grease from the pot.

Add ground beef to the same pot. Break it apart and cook until browned. Drain the grease again.

Turn the heat up to medium-high. Add chopped onion and cook for about 5 minutes, until softened.

Stir in the butter. Once melted, add the minced garlic, dried parsley, basil, salt, and pepper. Sauté for 2 minutes.

Reduce the heat to low. Add the cooked bacon back in along with the diced potatoes and chicken broth. Cover and simmer for about 15 minutes, or until the potatoes are tender.

In a separate bowl, whisk the cornstarch into the milk until smooth. Stir this mixture into the soup.

Add Velveeta cheese and stir until fully melted and the soup is creamy.

Ladle into bowls, garnish with chopped green onions if you'd like, and serve hot with a slice of bread!