In a large soup pot over medium-high heat, add 1 pound of lean ground beef or lamb. Cook for about 8 to 10 minutes, stirring occasionally, until browned and fragrant. Drain excess fat and set aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until softened and translucent.

Stir in 4 minced garlic cloves, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of tomato paste. Cook for an additional minute to meld flavors.

Pour in 4 cups of chicken or beef broth, add 1/2 tablespoon Worcestershire sauce, 1 cup heavy cream, and diced potatoes. Bring back the browned meat, stir well, and bring to a boil. Reduce to a simmer and cover, cooking for approximately 20 minutes until potatoes are tender.

If you prefer a slightly thicker texture, use a potato masher to gently mash some of the potatoes in the pot after 20 minutes.

In a small bowl, mix 1/2 tablespoon of cornstarch with cold water to create a slurry. Add this to the pot along with 2 cups of frozen mixed vegetables. Stir gently and simmer for another 10 to 15 minutes.

Season generously with salt and pepper to your liking. Ladle the warm soup into bowls and serve with crusty bread.