0 In a large Dutch oven cook the ground beef over medium to high heat. It should be crumbled and lightly seared. Remove the ground beef and strain off any excess grease.
1 Add extra virgin olive oil to the pot and heat over medium. Add the diced white onion and sauté for 3 to 4 minutes or until translucent. Then add the minced garlic and sauté for 1 minute or until fragrant.
2 Pour in the vegetable broth and add the quartered potatoes, Italian seasoning, fresh rosemary, fresh thyme, salt, and black pepper. Bring to a boil. Once it's boiling, reduce the heat to a simmer, cover the pot, and allow the potatoes to cook for 8 to 10 minutes.
3 Add the frozen mixed vegetables, bring it back to a simmer, cover the pot, and allow them to cook for 3 to 4 minutes.
4 Pour in the heavy whipping cream while stirring. Let it simmer and bubble for a few minutes until it slightly thickens. Sprinkle in the cheese and stir until it's melted and well combined.
5 Serve!
