Begin by setting your Greek yogurt or sour cream and frozen vegetables aside to reach room temperature.

In a large pot, bring salted water to a boil and add cubed Russet or sweet potatoes. Cook for about 20 minutes, or until tender. Drain and mash half with butter or ghee, seasoning with salt and pepper.

In a large stockpot or Dutch oven over medium heat, add your choice of ground meat. Cook for about 5-7 minutes until browned. Drain excess grease.

Add diced sweet onion, chopped celery, and minced garlic; sauté for about 4-5 minutes until onions are translucent and celery softens.

Stir in frozen mixed vegetables and pour in broth. Increase heat to boil, then reduce to a simmer for about 10 minutes.

Mix in the mashed and remaining whole potatoes, stir thoroughly, and simmer for 5 more minutes.

Remove from heat and gently stir in your Greek yogurt or sour cream until well combined. Serve with fresh pepper, parsley, or green onions on top.