Pour the olive oil into a large Dutch oven over medium-high heat. Let it warm up while you add the ground beef, diced onion, carrots, salt, pepper, and parsley.

As the beef browns and the onions become translucent, the kitchen will come alive with tantalizing aromas.

Toss in the minced garlic and let it cook for about two minutes.

You’ll know it’s ready when that wonderful, fragrant smell fills the room.

Sprinkle the flour over the meat and vegetable mix, stirring it in for about 1-2 minutes.

This step helps eliminate that raw flour taste, so don’t skip it!

Carefully pour in the chicken broth, using a wooden spoon to scrape up all the flavorful bits from the bottom of the pot.

This step adds depth to your soup, making each spoonful rich and satisfying.

Add the diced potatoes, whole milk, and chunks of Velveeta cheese.

As you bring it to a gentle boil while continually stirring, envision the creamy texture that awaits.

Reduce the heat and let it all simmer for 25-35 minutes.

You want the potatoes and carrots to become tender, so keep stirring frequently to avoid any scorched bits on the bottom.

Before serving, sprinkle some shredded cheddar cheese and sliced green onions on top.

It adds that perfect finishing touch and a pop of color.