Prepare Greek yogurt or sour cream and let it sit at room temperature for 15 minutes to prevent curdling. Thaw out frozen mixed vegetables as well.

Fill a large pot with water, add a pinch of sea salt, and bring it to a boil. Add cubed russet or sweet potatoes and cook for about 20 minutes until fork-tender. Drain, mash half with grass-fed butter, and season with salt and pepper.

In a large pot, add ground meat and sauté for 5-7 minutes until browned. Transfer to a bowl, draining excess fat.

In the same pot, add a touch of butter if needed and sauté diced sweet onion, chopped celery, and minced garlic for 4-5 minutes until softened.

Stir in thawed mixed vegetables and chicken or beef bone broth. Bring to a boil then simmer for 10 minutes.

Add both mashed and whole potatoes to the soup and stir gently. Let it simmer for an additional 5 minutes.

Remove from heat and stir in the reserved Greek yogurt or sour cream until creamy. Serve hot, garnished with cracked black pepper or fresh herbs.