In a medium-sized pot, combine ground beef, onion, and garlic. Cook and stir until meat is no longer pink.

Drain the meat and return it to the pot.

Add the potatoes, carrots, basil, parsley, and broth and bring to a rolling boil.

Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until vegetables are tender.

Combine milk and flour until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.

Cook and stir until the soup is thickened and starting to boil.

Add cheeses and continue cooking until cheese is melted (another minute or so).

Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.