Cooking Steps

• Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).
• Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.
• Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.
• Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
• Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.
• Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
• Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.