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Add the ground beef and onion in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, 8-10 minutes. Drain any excess grease and add back to the skillet. Add the garlic to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip that step, just put it right into the crock pot. Pour the mixture to the bottom of an 8-quart slow cooker.
Add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine. Cover and cook on low for 7-8 hours or high for 3-4 hours. An hour before serving, add the heavy cream and Velveeta. Cover and allow the Velveeta to melt and stir to combine.
