Add 1 tablespoon olive oil to a large dutch oven over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook beef until meat is browned and onions are translucent. Drain any excess grease.

Add the garlic to the skillet and cook for about two minutes or until fragrant.

Sprinkle the meat and vegetable mixture with the flour, making sure the meat is evenly coated. Stir and cook 1-2 minutes to remove the raw taste from the flour.

Add the broth, taking care to deglaze the bottom of the pot, scraping vigorously with a wooden spoon or spatula to remove any stuck-on bits.

Add the potatoes, milk, and Velveeta cheese. Bring to a boil while stirring continuously. Reduce the heat and simmer soup for 25-35 minutes or until potatoes and carrots are tender; continue to stir to prevent scorching. Garnish with shredded cheese and green onions.