In a large Dutch oven or soup pot over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon (about 8-10 minutes). Once cooked, transfer the beef to a paper towel-lined plate to drain. Discard most of the grease from the pot, leaving about a tablespoon for flavor.

Add the olive oil and butter to the same pot. Once the butter is melted, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.

Stir in the minced garlic, Italian seasoning, and flour. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the raw flour taste is cooked out. This creates a roux that will help thicken the soup.

Slowly pour in the chicken or beef broth, stirring continuously to dissolve the flour mixture. Use your spoon to scrape up any flavorful browned bits from the bottom of the pot.

Stir in the Worcestershire sauce, diced potatoes, corn, and the cooked ground beef. Add 1/2 teaspoon of seasoning salt and pepper. Taste the broth now and adjust the seasoning if needed—this ensures the potatoes absorb flavor as they cook. Bring the soup to a boil, then reduce the heat to maintain a steady simmer.

Cover the pot with the lid slightly ajar and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream. Allow the soup to heat through for a few minutes, but do not let it come to a boil, as this can cause the cream to separate.

Taste the soup one last time and generously season with additional seasoning salt and pepper until it reaches your desired flavor. Serve hot, garnished with fresh parsley or shredded cheese if desired.