Heat a Dutch oven or large pot over medium-high heat. Add the ground beef and cook until it’s well browned, breaking it into small pieces as it cooks, about 8–10 minutes.

Remove the browned meat with a slotted spoon and set it on a paper towel–lined plate. Discard most of the fat from the pot, leaving a thin coating for flavor.

Lower the heat to medium, add the butter, then sauté the chopped onion until softened and translucent, about 4–5 minutes.

Stir in the minced garlic, Italian seasoning, and tomato paste, cooking for about 1 minute until fragrant and the tomato paste darkens slightly.

Pour in the broth, add the Worcestershire sauce and cream, then return the cooked beef to the pot. Add the diced potatoes and raise the heat to bring the mixture to a boil.

Once boiling, lower the heat to maintain a vigorous simmer, partially cover the pot, and cook until the potatoes are tender, about 20 minutes. Stir occasionally to prevent sticking.

If you prefer a thicker, creamier texture, lightly mash some of the potatoes directly in the pot with a potato masher; otherwise leave them whole.

Whisk the cornstarch with 1 tablespoon of cold water to form a slurry, then stir it into the soup along with the frozen mixed vegetables.

Turn the heat up briefly to bring the pot back to a simmer, then reduce the heat and gently cook for another 10–15 minutes until the vegetables are tender and the broth has thickened slightly.

Taste and adjust seasoning with seasoning salt and freshly ground black pepper as desired. Serve hot, garnishing if you like.