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Heat 1 tbsp olive oil in a large dutch oven or pot.
Add the ground beef and saute for 5-7 minutes until cooked through. Remove using a slotted spoon and set aside.
To the same pan, add the remaining 1 tbsp oil along with the onion and garlic and stir for 1-2 minutes.
Add in the tomato paste and stir for 1 minute.
Slowly pour in the broth.
Add in the Worcestershire sauce, thyme, rosemary, 1.5 tsp salt, and pepper.
Bring to a boil, add the potatoes, then reduce to a simmer.
Cook for 15-20 minutes until the potatoes are soft and tender.
Turn heat to medium low.
Add the half and half.
Use an immersion blender or transfer to a regular blender (in batches) and blend until you have a creamy, smooth soup.
You can also leave a few potato chunks behind if you want!
Add the ground beef back in along with the frozen veggies.
Cook over medium low heat until warmed through, about 5 minutes.
Turn off the heat.
Stir in the cheese, one handful at a time, until smooth and creamy.
Add salt and pepper to taste, top with fresh chopped parsley, and enjoy!