Brown the beef in a large soup pot with the onion, celery, carrot, basil, and parsley. The onions should be close or all the way to translucent when you move to the next step.

Add the beef stock, seasoned salt, pepper, mustard and hash browns. Fold this mixture together and get up to a simmer on medium high heat, stirring frequently. Once simmering, cover and let simmer over medium to low heat for almost 30 minutes. You'll want to check it to make sure it doesn't stick too much on the bottom of the pan. If it gets too thick, use the 1 cup reserved beef stock. Before moving on to the next step make sure the carrots and potatoes are done. Neither one of those ingredients should be bite-y or crunchy still.

The next step is to add the milk and Velveeta, and stir until completely melted.

I like to enjoy this with some sliced tomatoes and green onion on top.