In a large stock pot add diced onion, celery, carrots and beef and olive oil and stir over medium high heat until vegetables begin to sweat.

Add chunked potatoes, bacon, salt, pepper, thyme, cayenne pepper, poultry seasoning and bay leaves.

Quickly stir then add beef stock and Worcestershire sauce.

Let mixture come to a boil them reduce heat to a simmer and simmer covered for 30 minutes, stirring occasionally.

Mix cornstarch and water together and mix into the soup. Cook soup until the broth begins to thicken slightly.

Remove bay leaves and serve.