Set your Greek yogurt/sour cream and frozen vegetables on the counter. The dairy will combine with your hot soup better if it's not cold. Allow the frozen veggies to begin thawing a bit.

Boil your potatoes in salted water until tender (about 20 minutes), then drain all the liquid. Remove about half of your cooked potatoes and set aside. Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and pepper to your taste.

Meanwhile, in a large stockpot or Dutch oven, add your ground meat of choice and cook, mincing it with a wooden spoon.

Drain any excessive grease and season lightly with sea salt and ground pepper. Stir in the diced onion, celery, garlic, and seasonings then cook while stirring for a few more minutes.

Add the frozen vegetables and stir well to combine. Add your bone broth and bring everything to a boil, then reduce to low and simmer for 10 minutes.

Stir in the mashed potatoes and the remaining un-mashed potatoes and simmer for about 5 minutes.

Add your Greek yogurt or sour cream and stir until combined, then remove the pot from heat.

Garnish with freshly cracked pepper, parsley, green onions and enjoy!