In a Dutch oven or large soup pot, heat over medium-high flame. Add lean ground beef, cooking until browned and crumbly, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat.

In the same pot, reduce heat to medium and add butter followed by chopped onions. Sauté for about 5 minutes until translucent. Stir in minced garlic, Italian seasoning, and tomato paste, cooking for an additional 1-2 minutes until fragrant.

Slowly pour in the chicken or beef broth, followed by Worcestershire sauce and heavy cream. Add diced potatoes and the browned beef back to the pot. Bring to a rolling boil, then reduce to a gentle simmer. Cover slightly and let simmer for 20 minutes until potatoes are tender.

Optionally mash the potatoes for a creamier texture or leave them chunky for a heartier bite.

Mix cornstarch with cold water to create a slurry. Add to the pot with frozen mixed vegetables. Increase heat to bring soup to a boil again before lowering back to simmer. Cook for an additional 10-15 minutes until broth thickens and vegetables soften.

Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!